
Roasted Butternut Squash Soup
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