Butternut squash soup

• ⏲️ Prep time: 15 min
• 🍳 Cook time: 50 min
• 🍽️ Servings: 4

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tablespoon olive oil (plus more for drizzling)
• 1/2 cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg(optional)
• Freshly ground black pepper (to taste)
• 3 to 4 cups (24 to 32 ounces) vegetable broth (as needed)
• 1 to 2 tablespoons butter (to taste)

Directions

1. Preheat oven to 400°F (200°C). Cut off the top and bottom of the butternut squash, slice it lengthwise, and scoop out the seeds. Set aside.
2. Score the flesh of the squash with shallow crisscross cuts, drizzle with olive oil, and season with salt and pepper.
3. Place squash, chopped shallot, and minced garlic on a baking sheet, then roast for 40-50 minutes or until the flesh is tender and caramelized.
4. Scoop out the squash flesh and place it in a mixing bowl or blender. Add maple syrup, roasted shallot, garlic, and 3-4 cups of vegetable broth (start with 3 cups and adjust for consistency).
5. Blend until smooth, then pour into a pot and simmer over low heat for 5-10 minutes, stirring occasionally.
6. Stir in 1-2 tablespoons of butter for a rich, creamy finish. Serve warm.