Description
Make this delicious butternut squash soup a staple on your holiday table.
Ingredients
Scale
- 1 3 lb butternut squash
- 4 cups vegetable broth
- 1 Tbsp extra virgin olive oil
- 1 medium sized shallot (diced)
- 3 cloves garlic (minced)
- ½ tsp maple syrup
- ½ tsp honey
- 1 tsp salt
- 1 Tbsp butter
- ½ tsp nutmeg
- Black pepper & salt to taste
- Thyme to garnish
Instructions
- Preheat oven to 425 degrees
- Cut the butternut squash in half making sure to rub the insides down with olive oil and black pepper
- Place halves face down onto a parchment paper lined baking tray
- Roast for 45 minutes
- Meanwhile in your soup pot heat 1 Tbsp of EVOO to a glisten and add diced shallot.
- Cook for 3-4 minutes or until the shallot develops a caramel color
- Add garlic and cook until fragrant
- Scoop out the soft insides of your squash and add to the soup pot
- Add vegetable broth, nutmeg, honey, maple syrup, salt and pepper and let simmer for 15-20 minutes stirring occasionally.
- Once cooked, use an immersion blender to mix until the texture is smooth
- Add butter and let it melt into the soup
- Serve with black pepper and garnish with fresh thyme
- Prep Time: 18 minutes
- Cook Time: 1 hour
- Category: Main, Side, Soup
- Cuisine: American