Butternut Squash Soup
Servings: 4
Calories: 296kcal
Ingredients
- 1 Butternut Squash (3 pounds), halved vertically and seeds removed
- 1 tbsp Olive Oil extra virgin
- 1/2 cup Shallot 1 large bulb
- 1 tsp Salt to taste
- 4 Garlic Cloves, minced
- 1 tsp Maple Syrup
- 1/8 tsp Ground Nutmeg
- 1/4 tsp Freshly Ground Pepper to taste
- 4 cups Vegetable Broth
- 2 tbsp Butter to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with foil or parchment paper. Drizzle olive oil to coat each half of squash. Sprinkle each half with salt and pepper.
- Cook the squash face down for 50 minutes. After the squash is tender and thoroughly cooked set aside until cool.
- In a large soup pot, warm 1 tbsp of olive oil over medium heat. Add the shallot and stir often for 4 minutes, until tender. Add the garlic and cook for 1 minute, until fragrant.
- Add scoops of roasted butternut squash, 4 cups of broth, maple syrup, nutmeg and black pepper. Simmer for 15 to 20 minutes. Carefully use immersion blender until completely smooth, then stir in 2 tbsp of butter. If needed, add more butter, salt or pepper. Serve immediately.
