Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 55 min
Yield: 4
Ingredients: 1 large butternut squash (about 3 pounds), halved vertically and seeded; 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; 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)

Roasted Butternut Squash Soup was pinched from <a href="http://cookieandkate.com/2015/roasted-butternut-squash-soup/" target="_blank">cookieandkate.com.</a>

"This homemade butternut squash soup is the best I've ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup...."

INGREDIENTS

•

1 large butternut squash (about 3 pounds), halved vertically and seeded

•

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

•

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)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes