The two types of squash in this soup create a very smooth and rich consistency.
1 Butternut Squash
1 Buttercup Squash
2 Onions, peeled and cut in ¼
6 cloves Garlic, smashed
8 leafs Sage, fresh
½ c Acadian Maple Syrup
1 tbsp Chinese Five Spice powder
2 tbsp Salt
12 Sage Leaves
½ c Foxhill Quark Cheese
2 tbsp Acadian Maple Syrup
Preheat the oven to 350F.
Cut the squash into ¼‘s and scoop out the seeds; leave the skin on.
In a roasting pan, add the squash, onions, garlic and sage. Sprinkle with 5-spice powder,
maple syrup and salt. Roast in the oven for about 45 minutes or until some color
develops on the vegetables.
When the squash is well roasted and soft, add to a pot and cover with water, bring to a boil and simmer
10 minutes until falling apart.
Use a hand blender or food processor to puree and season with some salt if needed.
Pour into bowls and garnish with 1 tbsp quark cheese, a sage leaf and a little maple syrup.
Thanks to Jon Geneau for this recipe!