Ingredients: |
Ingredients: • 1 large butternut squash, halved vertically, seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• 2 large shallot bulbs, chopped
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Black pepper, to taste
• 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
• 1 to 2 tablespoons butter, to taste
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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 each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Roast squash until it is tender and completely cooked through, about 40 to 50 minutes.
3. In a stock pot, warm 1 tablespoon olive oil over medium heat until shimmering
4. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has started to caramelize.
5. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
6. Transfer the contents to a blender.
7. Scoop the butternut squash into the blender. Discard the tough skin. Add the maple syrup, nutmeg and ground black pepper to the blender. Pour in 3 cups vegetable broth.
8. Blend on high and stop once soup is creamy. (May have to blend in multiple stages)
9. Stir in the remaining cup of broth.
10. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well.
11. Transfer contents back to the stock pot.
12. Taste and stir in more, nutmeg, maple syrup, salt, and/or pepper, if necessary. |
This recipe for Butternut Squash Soup is from