Roasted Butternut Squash Soup

1 hr 5 min Prep: 10 min Cook: 55 min
Serves: 4 Save

Ingredients (10)

  • 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
  • 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

Learn how to make this recipe at Cookie and Kate