While butternut squash may seem like a more autumnal flavour, its warmth and subtle sweetness is exactly what you need to put a smile on your face when it’s dreary outside. Enjoy making this comforting and aromatic soup anytime you feel you need something to brighten your day.

Ingredients:

• 1 large butternut squash, halved and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot
• 1 teaspoon salt
• 4 minced garlic cloves
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth
• 1 to 2 tablespoons butter, to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.
3. Meanwhile, in a large stock pot, warm up 1 tablespoon olive oil over medium heat until shimmering. Add your chopped shallot and 1 teaspoon salt. Cook until the shallot has softened and is starting to turn golden on the edges.  Add the garlic and cook until fragrant, stirring frequently. Transfer the contents to your trustly blender. 
4. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and some freshly ground black pepper to the blender. Pour in 3 cups vegetable broth or work in batches. 
5.  Stop blending once your soup is ultra creamy and warmed through.
6. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and adjust for seasoning. Enjoy!

These were some of our favourite soups to get cozy and beat the winter blues. We hope that you recreate these recipes at home. Tag us on Instagram @stokesstores and use the hashtag #StokesMoments to share your creations with us! Enjoy.

• Sauce Pot
• Cutting Board
• Knife
• Leaf Runner
• Snow White Bowl

Directions

In a bit of oil, in a soup pot, saute the chopped onions. Then add the spices. Add your cut potato and squash to the mixture and saute them slightly. You are now ready to add the chicken broth until all the veggies are covered. Cook the soup until the squash is tender (around 25-30 mins). You can now puree the soup using a blender. Finish the soup with a touch of coconut milk and you are ready to serve. You can decorate with some fresh coriander leaves and you are ready to enjoy.

A quick tip on how to cut your squash: start by slicing it in half using a sharp knife. Cut it again in four making sure the pieces are equal in size and thickness. At this point, cube the vegetable, previously peeled, and place it in your pot.

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