Caramelized Butternut Squash Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 425 degrees F and drizzle + spread olive oil. Place the butternut squash on the pan and coat both flesh sides with some olive oil (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Place it face down.

Step 2

2. Add the peeled and halved shallots and garlic cloves around the same pan.

Step 3

3. Roast all vegetables in the oven. The squash should be tender and completely cooked through, (about 45 min.) If the skin or flesh browns—that’s fine and will be good for flavor. Set the squash aside until it’s cool enough to handle, about 10 minutes.

Step 4

4. Transfer all of the contents of the pan (the caramelized shallots, garlic, and butternut squash) to your stand blender (or you can do this in a pot with a hand blender). You’re going to want to use a large spoon to scoop the butternut squash flesh into the blender. Toss the tough skin of the squash. Add the maple syrup, nutmeg, onion powder, and a few twists of freshly ground black pepper to the blender. Pour in 3 cups of your chosen broth (you can do this in batches if your blender isn't big enough)

Step 5

5. Put on lid and blend on high. Stop once your soup is ultra creamy and warmed through. You can do a taste test here and add in any more salt, pepper or garlic powder if you want more garlic.

Step 6

6. If you want a thinner soup, stir in the remaining broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

Step 7

7. Serve with a drizzle of olive oil, cream, or just some pepper!