This simple, smooth, and creamy soup is ideal for chilly weather cooking, especially when hearty cold-weather squashes are in season. Butternut squash is slow simmered with vegetable broth and half and half, and lightly seasoned with salt and ground black pepper. The maple nut crunch topping adds some fun texture and flavor to this dish.
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Divide butternut squash, broth, and half and half between two Suvie pans. Season with salt and pepper (to streamline this process you can mix everything in a large bowl and then divide the soup between the two Suvie pans). Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours
After the cook, carefully transfer the soup to a blender and puree until smooth. Keep warm until ready to serve.
Line a Suvie pan with aluminum foil. Place the melted butter, maple syrup, nuts, cinnamon, nutmeg, and ginger in the prepared pan, stirring to coat.
Place the pan in your Suvie and broil topping for 5-7 minutes, rotating the pan halfway through cooking, until toasted. Remove pan from your Suvie and set aside to cool slightly.
Divide soup between 4 bowls, season to taste with salt and pepper, and top with maple nut crunch and chopped sage.
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