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Butternut Squash Brown Butter Maple Soup

Print Recipe
Servings 4

Ingredients
  

Ingredients:

  • 3/4 C of diced pancetta or prosciutto
  • 1 medium sweet onion
  • 1 medium butternut squash roasted
  • 1 head of garlic roasted
  • 1 small sweet potato peeled & chopped
  • 1 small russet potato peeled & chopped
  • 4 C chicken bone broth or chicken stock
  • 1/2 C of Apple cider
  • 1 t celery salt
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon of cayenne
  • 1/4 teaspoon cinnamon
  • Zest of half an orange
  • 1/4 C Brown butter maple syrup
  • Extra pancetta for garnish
  • Pumpkin seeds for garnish
  • Sour cream for garnish

Instructions
 

  • Roast butternut squash and garlic in oven for 60 minutes. 
  • Turn Instant pot to sauté on high setting and once hot Add pancetta and cook for 3-5 until it has released its oils. Add onions and sauté for 3-5 min or until translucent.
  • Add chicken stock, Apple cider, russet potato, sweet potato, salt, celery salt, white pepper, cayenne pepper and cinnamon. Close the Instant pot and cook on high pressure for 6 minutes.
  •  After 6 Minutes quick release the pressure remove the lid, and add roasted butternut squash, roasted garlic, and the zest of half an orange.
  •  Blend the soup with either a hand immersion blender or you can carefully little everything into a regular mixer and blend.
  • Serve and garnish with sour cream, pumpkin seeds, pancetta and drizzle with brown butter maple.

Roasted Butternut Squash and Garlic

  • Preheat the oven to 400 degrees.
  • Cut the top part of the head of garlic off and drizzle with oil and wrap with aluminum foil.
  • Place whole squash and wrapped garlic on a baking sheet. Place baking sheet in oven and bake for 60 minutes. 
  • Remove baking sheet from oven, squeeze garlic gloves out and set aside. Slice squash in half, discard the seeds and scoop out the flesh and set aside for soup.

Brown Butter Maple Sauce

  • Place a saucepan on the stove on medium heat, add 4T of salted butter. Mix butter until it turns golden then turn the stove off and add 4T of maple syrup. Transfer immediately to a serving bow. This space tends to separate once it cools off so I recommend heating it up right before you serve the soup.