Maple and Brown Butter Roasted Butternut Soup
TM6

Maple and Brown Butter Roasted Butternut Soup

4.7 (46 ratings)

Ingredients

  • 26 - 30 oz butternut squash, seeds removed, skin on, cut into pieces (2 in.)
  • 7 oz yellow onion, quartered
  • 2 garlic cloves
  • ½ oz extra virgin olive oil
  • 5 oz unsalted butter, divided
  • ½ tsp salt
  • ground black pepper, to taste
    or white pepper, to taste
  • 28 oz vegetable stock
  • 1 - 2 oz maple syrup
  • 18 dried sage leaves
  • 3 oz pine nuts

Nutrition
per 1 portion
Calories
1213 kJ / 290 kcal
Protein
3 g
Carbohydrates
21 g
Fat
24 g
Saturated fat
10 g
Fiber
3 g
Sodium
387 mg

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