Roasted Butternut Squash Soup

Ingredients

  • 1 large butternut squash

  • 1 Tbsp olive oil

  • 1/2 cup chopped shallot

  • 1 tsp salt

  • 4 garlic cloves, pressed or minced

  • 1/8 tsp ground nutmeg

  • black pepper

  • 3 cups vegetable or chicken broth

  • 1-2 Tbsp butter

Make

  1. Preheat oven to 425F and line baking sheet with parchment paper or aluminum foil
  2. Halve squash vertically and remove seeds. Rub some olive oil on the inside of the squash and season with salt and pepper
  3. Place squash face down and roast until tender and cooked through (40-50 min), then let cool
  4. While squash is cooling, heat 1 Tbsp olive oil over medium heat and saute shallot with 1 tsp salt until softened and turning golden (~4 min). Then, add garlic and cook until fragrant and transfer to blender
  5. Scoop butternut squash flesh into blender, and add nutmeg and black pepper. Add broth and blend on high until smooth
  6. Add additional broth to reach desired consistency, along with butter. Blend until smooth
  7. Reheat in soup pot if needed

TIME | 1 hours

YIELD | 6 servings

TAGS | Soups-stews

NOTES |

  • Can freeze for up to three months