Roasted Butternut Squash Soup

1. 1

   Preheat oven to 425 degrees 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 per the inside of the squash and sprinkle 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. The use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.

2. 2

   In a medium skillet, warm 1 Tbs olive oil over medium heat until shimmering. Ad the chopped shallot/onion and 1 tsp salt. Cook, stirring often, until the shallot/onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.

3. 3

   Transfer the cooked shallot/onion and garlic to blender. Add the reserved butternut, maple syrup, nutmeg and pepper. Pour in the broth, being careful not to fill container past the maximum fill line. You can divide into smaller batches to blend if required. Blend until soup is creamy and smooth.

4. 4

   Optional: Add 1 to 2 tablespoons butter to taste and blend well. Taste and blend in more salt and pepper if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.