INGREDIENTS

For the smoked roasted vegetables:

• 1 large butternut squash (about 3-4 lb), peeled, seeded, and cut into 1-inch cubes
• 1 large yellow onion, cut into wedges
• 1 head garlic
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ⅛–¼ tsp chipotle powder (optional)
• ¼ cup Sugar Bob’s Original Smoked Maple Syrup

For the soup:

• 4 cups vegetable or chicken stock
• 2 tbsp unsalted butter
• ½ cup heavy cream
• 1-2 tbsp additional Sugar Bob’s Original Smoked Maple Syrup, to taste
• Salt and black pepper, to taste

INSTRUCTIONS

1. Season the vegetables: Heat your oven to 425°F. Thoroughly toss the cubed squash and onion with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, and ½ tsp smoked paprika.
2. Prepare the garlic: Cut the top off the garlic head, exposing the cloves. Drizzle with the remaining 1 tbsp olive oil and 1 tbsp Smoked Maple Syrup. Season lightly with salt and pepper before wrapping the garlic with a piece of foil.
3. Roast: Place the vegetables in a single layer on a parchment-lined baking sheet, drizzle with 2 tbsp Smoked Maple Syrup and toss again. Add the wrapped garlic on the baking sheet with the vegetables. Roast for 30-40 minutes, turning the vegetables halfway through, until the squash is tender and caramelized around the edges.
4. Make the maple reduction: Put the remaining 1 tbsp Smoked Maple Syrup in a small saucepan over medium heat. Simmer for 2-3 minutes until the maple reduction is slightly thickened.
5. Build the soup base: Melt the butter in a large soup pot over medium heat. Add the roasted vegetables, garlic cloves (removed from the skin), maple reduction, and stock to the pot. Bring to a gentle boil and let it simmer for 10 minutes.
6. Blend: Remove from heat and pour the soup base into a blender and mix until completely smooth. If the soup is too thick, add a little more stock.
7. Add the cream: Stir in ½ cup heavy cream. Taste and add salt, pepper, and another 1-2 tbsp Smoked Maple Syrup if needed.
8. Serve: Ladle into bowls. Finish with a drizzle of heavy cream or maple syrup.

Pro Tip: When preparing the roast vegetables, it’s recommended to use 1 tsp of smoked paprika and a small amount of chipotle powder rather than relying on the smoked paprika alone. Although it adds a smoky aroma to the soup, the chipotle powder brings out an even deeper smoky flavor without making it spicy.