If the soup thickens while sitting in the fridge, simply thin with a little more chicken stock until you get to the desired consistency, if needed. You can also make this entire soup ahead of time and re-heat to serve, which is perfect for Thanksgiving. Simply roast, let cool a bit, then scoop the roasted flesh out in to a bowl and pop into the refrigerator until you are ready to make your soup. For a heartier version, garnish with some simple homemade croutons (or maybe bacon-fat crisped croutons!).Ĭan I make this soup ahead? Absolutely! I’ll often roast the butternut squash off ahead, maybe the night before or the morning of the day I’ll be making the soup. When it came time to garnish my soup for photos, I kept it simple with just a few drops of heavy cream, that I ran a skewer through and a few fresh thyme leaves.If it tastes a little flat or you feel “it needs something”, the something it needs is probably more salt :) Seasoning is the key to a great soup! Be sure to taste the soup at the end of cooking and add salt, as needed and some freshly ground pepper.You should be able to detect a very subtle maple flavour.
Start with the lesser amount, taste and add a bit more if you feel it needs it. The amounts for the maple syrup and the cream are flexible.Other Ingredients You Will Need – Butter (or substitute cooking oil), Onion, Salt and Pepper.For a dairy-free alternative, substitute coconut milk (stirred), a plant-based cream or omit entirely. You can use a lighter cream, though it will produce a less thick soup. Cream – heavy whipping cream will provide the best results, as it will produce a lovely thick soup, without being overly rich.Use less to start, to avoid an overly-sweet soup.
In a pinch, a splash of pancake syrup will provide the flavour, at least.
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