Total Time
1hr 35mins
Prep 25 mins
Cook 1 hr 10 mins

A warm, comforting soup with the flavours of the southwest.

Ingredients Nutrition

Directions

  1. Scoop the baked squash from the skins; place half of the squash in a 5-cup blender container or food processor bowl.
  2. Cover; blend at high speed until pureed.
  3. Spoon into a medium bowl; set aside.
  4. Repeat with the remaining squash. You should have 3 to 4 cups pureed squash.
  5. In a Dutch oven, heat the olive oil until sizzling; add the onion and garlic.
  6. Cook over medium heat, stirring occasionally, until the onion is soft (5 to 7 minutes).
  7. Stir in the flour; continue cooking, stirring constantly, 4 minutes.
  8. With a wire whisk, stir in the milk and chicken broth.
  9. Stir in the pureed squash, maple syrup, salt and red pepper.
  10. Gradually whisk in the whipping cream, cilantro, basil and oregano.
  11. Reduce the heat to low; continue cooking, stirring occasionally, 1 hour.

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