Roasted Butternut Squash Soup with Maple Lavender Cream
Roasting squash until it caramelizes is the secret to soup that tastes like it simmered all day. A cool swirl of maple lavender cream on top makes each bowl feel like a cozy little treat.
Roasting squash until it caramelizes is the secret to soup that tastes like it simmered all day. A cool swirl of maple lavender cream on top makes each bowl feel like a cozy little treat.
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Why this pairing works
Roasted squash is sweet and nutty, and a spoon of maple deepens that sweetness. Lavender in the cream adds a fresh herbal note, the way sage or thyme would, so the soup never tastes flat.
Serves 6 Prep 15 min Cook 45 min
Ingredients
- 1 large butternut squash, about 3 lb, peeled, seeded and cubed
- 1 onion, cut into wedges
- 2 Tbsp olive oil
- 4 cups vegetable or chicken broth, plus more as needed
- 3 Tbsp Lavender Maple Syrup, divided
- 1/2 cup sour cream or crème fraîche
- 1/4 tsp Culinary Lavender Buds, finely crushed
- Lavender Salt Grinder, to taste
- Lavender Pepper Grinder, to taste
- 1/4 cup toasted pepitas, for serving
Directions
- Heat the oven to 425°F. Toss the squash and onion with olive oil, Lavender Salt and Pepper. Roast on a sheet pan until browned and tender, 35 to 40 minutes.
- Transfer to a pot with the broth and 2 Tbsp maple syrup. Simmer 5 minutes.
- Blend until very smooth with an immersion blender, or in batches in a blender with the lid vented and covered with a towel. Add more broth if it's too thick.
- Stir the sour cream, remaining 1 Tbsp maple syrup and crushed lavender together. Let it sit 10 minutes.
- Season the soup to taste, ladle into bowls and swirl in a spoonful of maple lavender cream. Top with pepitas.
Serve it with: Lavender Scone (Classic)
Make it your own
- Add a pinch of cayenne or curry powder for gentle heat.
- Serve with a warm Classic Lavender Scone and salted butter.
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