Pumpkin Butternut Squash Soup
This soup is Fall in a cup and our Pumpkin Jam made with pure Vermont maple syrup is definitely the secret ingredient. We suggest to start by adding half a jar to the recipe, but it sure is special adding the whole jar, the more jam the better!
2 tablespoons olive oil
1 medium butternut squash
3 - 4 cups vegetable broth
½ cup heavy cream
1/2 teaspoon sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste
crème fraîche, for garnish (optional)
Blake Hill Pumpkin Maple Jam
Preheat the oven to 350 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds with a spoon.
Line a baking sheet with parchment paper. Place the squash halves cut side down on the baking sheet. Drizzle and rub them with 2 tablespoons of the olive oil.
Bake for 1 to 1 1/2 hours or until the squash is tender enough to be easily pierced with a fork. Remove from the oven and let it cool until it can be handled, then scoop out the flesh.
Alternatively, if short on time, peel and dice the squash into small, even pieces. Boil these in water with 1 tablespoon of olive oil until tender and falling apart, about 20-25 minutes. Drain and proceed with the next steps.
Place the baked or boiled squash in a medium-sized pot then add the vegetable broth. Bring the mixture to a boil, then reduce the heat to maintain a low-medium simmer.
Stir in 1/2 to 1 jar of Blake Hill Pumpkin Maple Jam, according to your taste preference. Simmer for about 8-10 minutes.
Carefully blend the mixture using an immersion blender or transfer to a blender in batches. Puree until completely smooth or until you reach your desired consistency. Be cautious when blending hot liquids.
Return the pureed soup to the pot. Stir in the cream and gently heat until hot, but not boiling (to avoid curdling the cream).
Taste and adjust the seasoning with salt and pepper, as needed.
Serve the soup hot, with a dollop of creme fraiche and Pumpkin Maple Jam to stir in as you Enjoy!