Warm up with this delish soup that couldn’t be easier!
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- Up to 4 cups (32 ounces) vegetable broth
- 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
- Preheat the oven to 425 degrees, line baking sheet with parchment paper. Rub oil over the inside of the squash; sprinkle it with salt and pepper. Roast squash face down for 45-50 minutes. Let cool and scoop flesh into bowl.
- In skillet or soup pot, warm olive oil over medium heat until simmering. Add the chopped shallot and 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 and cook until fragrant, about 1 minute, stirring frequently.
- If you have a high-performance blender like a Vitamix, transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line. Blend until creamy. Serve immediately.
* Recipe courtesy of cookieandkate.com.