Curried Maple Butternut Squash Soup

Need to warm up? Try this colourful autumn soup that balances sweet maple with spicy curry -- it will warm you up no matter what season!

Ingredients:

1 large spanish onion, chopped

3 tbsp butter

2 tbsp madras curry powder

1/2 tsp of nutmeg, freshly ground

1 cinnamon stick

1 box of broth, any flavour will do

1 large yukon gold potato, peeled and cubed

1 large butternut squash, peeled, cubed and de-seeded

1-2 tbsp of Canadian maple syrup

Sea salt and pepper to taste

Directions:

Preheat oven to 350F. In a large soup pot, melt butter and cook on medium until browned. Immediately add chopped onion and stir to prevent butter from burning. Carmelize on medium heat until onions are browned, about 30 mins. Stir frequently to prevent burning. In a lightly greased baking pan, add chopped potato and squash. Bake at 350F until browned and fork tender (approximately 45 minutes).

Add curry powder and nutmeg to pot, stir rapidly for 2 mins to release oils in curry powder until very fragrant.

To pot, add broth, roasted potato and squash and stir vigorously to remove any brown sediment from the bottom of the pot. Blend using hand blender or transfer to blender or food processor and pulse until desired texture is achieved (I prefer a very smooth soup). Return back to pot and bring to a boil and then turn down heat and simmer on low adding in cinnamon stick, maple syrup and salt and pepper to taste, cover for 30 mins, stir frequently to prevent soup from sticking to the bottom of the pot.

Remove cinnamon stick and serve with your favourite crusty bread. Enjoy!