Description
Roasting transforms the sweet squash into caramelized cubes that blend seamlessly with mustard’s tang and maple’s warmth, crowned by a swirl of lush cream and fresh thyme aroma.
Ingredients
- 3 pounds butternut squash peeled seeded and cubed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tablespoon Dijon mustard
- 2 tablespoons pure maple syrup
- 1/2 cup heavy cream
- 2 sprigs fresh thyme
Instructions
- Preheat oven to 400°F.
- Toss butternut squash with olive oil salt and pepper on a baking sheet.
- Roast for 25 to 30 minutes until tender and lightly browned.
- Meanwhile heat a large pot over medium heat and sauté onion until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in roasted squash, vegetable broth, Dijon mustard, and maple syrup; bring to a simmer.
- Use an immersion blender to puree until smooth, or blend in batches in a blender.
- Stir in heavy cream and simmer for 2 minutes.
- Remove thyme sprigs and adjust seasoning with salt, pepper, or additional maple syrup as needed.
Notes
- For a vegan version substitute coconut milk for heavy cream
- Feel free to adjust maple syrup for desired sweetness
- Chicken broth can replace vegetable broth for richer flavor
- Store leftovers in an airtight container in the refrigerator for up to 4 days