Roasted Butternut Squash Soup
Ingredients
The soup base
-
1
large
butternut squash
-
1
tablespoon
olive oil
-
½
cup
chopped shallot
-
1
teaspoon
salt
-
4
cloves
garlic
-
1
teaspoon
maple syrup
-
⅛
teaspoon
ground nutmeg
-
3 to 4
cups
vegetable broth
-
1 to 2
tablespoons
butter
Seasoning
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Drizzle olive oil inside the halved butternut squash, sprinkle with salt and pepper, and roast face down until tender, about 40 to 50 minutes.
- Let the roasted squash cool for about 10 minutes, then scoop the flesh into a blender.
- In a pot, heat olive oil and sauté shallots and salt until softened, then add garlic and cook until fragrant.
- Transfer the shallot and garlic mixture to the blender with the squash, maple syrup, nutmeg, and vegetable broth.
- Blend until creamy, adding more broth if needed. Stir in butter or olive oil to taste.
- Warm the blended soup in the pot if not hot enough, and serve.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
20mg
You might also like