Ingredients: |
Ingredients: One large butternut squash (about 3 pounds), halved vertically and seeded
3 tablespoons olive oil, divided
½ cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced (optional)
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
Up to 4 cups (32 ounces) vegetable or chicken broth
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Directions: |
Directions:1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle with just enough olive oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
2. Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic if using and cook until fragrant, about 30 seconds, stirring frequently.
3. Add the reserved butternut squash, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable or chicken broth.
4. Bring the mixture to a simmer and cook, stirring occasionally, for 10 to 20 minutes so the flavors have a chance to meld.
5. Using an immersion blender, blend soup to desired consistency. If you would like to thin out your soup a bit more, add the remaining cup of broth.
6. Serve immediately or let the soup cool completely before transferring it to a storage container and refrigerating it for later. |
This recipe for Roasted Butternut Squash Soup is from