In our house, fall is know as butternut squash soup season. It is a favourite around here, with adults and kids alike. I used to cut the squash in half, scoop out the seeds, rub with oil and spices then bake. I have recently discover the beauty of pre-cut packaged butternut squash at the grocery store. It is a huge time saver for me, but go ahead and use a whole squash if you have it.  As soon as the squash is cool enough to handle, just scoop the flesh out of the skin and add to the blender. The soup will thicken as it sits, so if not serving immediately, you will need to add more liquid when reheating.

Ingredients:

• I.5 lbs cubed squash
• 4 cloves garlic, peeled
• 1/2 sweet onion, chopped
• 1/4 tsp pepper
• 3/4 tbsp salt
• 2 tbsp olive oil
• 1/2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/4 tsp paprika
• 2.5 cups boiling water
• chopped fresh basil to serve

Directions:

Preheat oven to 400F and line a baking sheet

Toss 1.5 pounds of cubed squash and whole peeled garlic cloves with 1 tbsp of olive oil, 1/2 tbsp salt and pepper. Roast for 25-30 min until soft. If using the whole squash, add 15-20 min to the roasting time.

Meanwhile, heat remaining 1 tbsp olive oil over medium heat and sauté the chopped onion for 5 min, until soft and translucent.

Transfer slightly cooled squash and garlic to a blender. Add the cooked onion, maple syrup, nutmeg, paprika, remaining 1/2 tsp salt and 2 cups boiling water. Puree until smooth. Adjust the seasoning to taste. Serve with chopped basil.