"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup, by , is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Soups

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. cubed butternut squash
3 T. olive oil, divided
½ c. chopped shallot
1 tsp. salt
4 garlic cloves, pressed or minced
1 tsp. maple syrup
⅛ tsp. freshly ground nutmeg
freshly ground pepper to taste
3 to 4 c. vegetable broth
2 T. butter or olive oil for dairy free/vegan

Directions:
Directions:
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Place squash in the pan and drizzle with 2 T. olive oil. Sprinkle salt and pepper on squash and toss gently. Roast squash until tender and cooked through 20-30 minutes. Cool for 10 minutes. While the squash is roasting, place 1 T. olive oil in a medium skillet over medium heat and when warm, add chopped shallot and 1 tsp. salt. Stir often until shallot has softened and edges begin to turn golden, about 3-4 minutes. Add the garlic and cook for 30 more seconds, stirring frequently. Scoop the squash flesh from the skin and add to a blender with 3 cups of vegetable broth, maple syrup, sautéed garlic/shallot mixture and nutmeg. Puree and transfer into a soup pot or crockpot to keep warm. You may thin with up to one cup of vegetable broth to desired thickness. Add butter or olive oil to taste if desired.

 

 

 

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