Maple-roasted butternut squash, spiced pumpkin seeds, crispy leeks

Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, maple syrup, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Roast the Squash

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Add the roasted butternut squash and vegetable broth. Bring to a simmer and cook for 10 minutes.

Cook the Base

Use an immersion blender to puree the soup until smooth. Stir in the ground nutmeg and adjust seasoning if necessary. Keep warm while preparing the toppings.

Blend the Soup

In a skillet, heat olive oil over medium heat. Add pumpkin seeds, paprika, cayenne, and salt. Cook while stirring for about 5-7 minutes until the seeds are toasted and fragrant. Remove from heat and set aside.

Make the Spiced Pumpkin Seeds

Dredge sliced leeks in flour and shake off excess. In a large pot, heat vegetable oil to 350°F (175°C). Fry the leeks in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

Fry the Crispy Leeks

Butternut squash, peeled and diced

Olive oil

Maple syrup

butternut squash soup

Recipe information

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