Butternut Squash Soup With Maple Whipped Cream

Butternut Squash Soup with Maple Whipped Cream served in glass jars.
This recipe was created by Chef Paul Buchanan and can be found in our Community Table Cookbook.
1large or 2 medium sized butternut squash
sunflower or canola oil
salt and white pepper

Butternut Squash Soup: Preheat oven to 425°F. Cut squash in half lengthwise and scoop out seeds. Place cut side up on an oiled sheet tray. Drizzle squash halves liberally with oil and season with salt and white pepper. Flip halves over so that the skin side is now facing up. Roast until flesh is tender. You should be able to stick a knife through the skin and into the flesh without resistance: approximately 15-20 minutes.

Let the squash cool slightly. Scoop out cooked flesh into a blender or food processor. Puree the butternut flesh until smooth, adding water as needed to reach your desired soup consistency. Adjust seasoning with salt and white pepper as needed.

Maple Whipped Cream: Whisk heavy cream with maple syrup to taste until the cream has thickened to medium-firm peaks.