We have roots in the Rutland area, not just branches.

A Vermonter’s Roasted Butternut Squash Soup

by Judy Taranovich
October 19, 2014

When I am at home nothing says comfort food like a warm bowl of great soup. I especially like the hardy flavors of fall and none better than this!

  • 5 pounds whole butternut squash (about 2 large), halved lengthwise and seeds removed
  • 2 tablespoons maple syrup
  • 1 tablespoon Big Lenny’s Maple Sriracha
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 large Macintosh apple cut in half peeled and cored
  • 1 medium yellow onion/ diced
  • 8 fresh sage leaves
  • 4 cups good chicken stock
  • 1 cup water
  • 1/3 cup heavy cream
  • Vermont Creamery Crème Fresh or a dollop of Vermont Creamery goat cheese with some toasted pumpkin seeds, for garnish
  • salt and pepper to taste
  1. In a 400 oven place the cut squash on a baking sheet. Brush with 1/4 stick of butter and gently with the maple syrup. After about 20 minutes, add the onions and apple to the roasting pan and finish roasting them together until the squash is tender.
  2. Remove the ingredients from the oven and let them cool. Scrape the flesh of the squash from the skins and discard them.
  3. In a large saucepan (large enough to add the liquid) over medium heat put a 1/4 of a stick of butter, add the squash, apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, for a few minutes – just long enough to incorporate all together
  4. Add the broth and water, stir to combine. Bring to a rolling simmer, break up any large pieces, remain at a simmer for about 15 minutes. Bring the pan from the stove and stir in the cream.
  5. Using a food processor or blender, puree the soup. While the soup is in the blender, add Big Lenny’s Maple Siracha (optional) for a bit of spice. Garnish with the incredible products from Vermont Creamery Crème Fresh or Goat Cheese and some toasted pumpkin seeds.


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