With such dark and grey weather, we just want to do one thing, stay at home. This is why I try to find warm, healthy recipes. This roasted butternut squash soup is simple yet tastey and satisfies the whole family. Serve it up with a side of warm french bread.
- 1 large butternut squash (about 3lbs) halved vertically and seeded
- 1 tablespoon of olive oil, plus more for drizzling
- 1/2 cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon of maple syrup
- freshly ground black pepper to taste
- up to 4 cups of vegetable broth
- 1-2 tablespoons of butter
- Preheat the oven to 425 degrees & line 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 1 teaspoon each) Rub the oil on the inside of the squash and sprinkle it with salt & pepper.
- Turn the squash seed side up and roast until it’s tender and completely cooked through, about 45 min. Set the squash aside until it’s cool enough to handle, about 10 min. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
- Meanwhile, in a medium skillet (or large soup pot) warm 1 tablespoon of olive oil over medium heat, add the chopped shallot and 1 teaspoon of salt. Cook, stirring often until the shallot has soften and golden on the edges. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
- Transfer the cooked shallot & garlic to your blender. Add the butternut, maple syrup, nutmeg & a few twist of black pepper. Pour 3 cups of veg broth and blend.
- If you like your soup a bit more thin add the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil to taste.