- 2 cups butternut squash, peeled and cubed
- 1 ½ cups diced white onions
- 2 tablespoons olive oil
- 5 cloves roasted garlic (see tip below)
- 3 cups vegetable stock
- 1 ½ tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne
- ¼ cup red wine (I use a malbec, only use a wine you would drink)
- ½ teaspoon sea salt freshly ground black pepper, to taste
- ¼ cup toasted pumpkin seeds (optional) Drizzle of toasted pumpkin-seed oil (optional)
- Steam or boil the pumpkin (or squash or potatoes) until tender. Set aside.
- Sauté onions on medium heat in olive oil until translucent.
- Blend pumpkin, garlic, onions, and next 7 ingredients until smooth in a high-speed blender.
- Transfer the blended soup to a medium soup pot and place on low-medium heat.
- Serve warm with garnish of toasted pumpkin seeds and a drizzle of toasted pumpkin-seed oil.
* tip ROASTING GARLIC Preheat oven to 400 ° F. Slice off the top end of a bulb of garlic, cutting off tips of garlic cloves, but leave the bulb intact. Place garlic bulb on a piece of tin foil or parchment large enough to wrap the entire head, I use parchment paper bags, they seem to be easier but you can use foil. Drizzle a teaspoon of olive oil over the garlic and wrap in the foil or parchment. Place garlic on a baking sheet. Bake in oven for 20 to 25 minutes or until garlic is golden brown. Once roasted, let cool, then the cloves will easily pop out of their skins.