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Ingredients

1 hour
  1. 1Butternut squash
  2. 1med /small onion
  3. Salt n pepper
  4. 1 clovegarlic
  5. Olive oil for drizzling
  6. Oil of choice for cooking onions
  7. 1 tspmaple syrup
  8. 1/8 tspnutmeg
  9. 2.5 cupschick /vegetable broth to taste
  10. 1-2 tablespoonsbutter melted

Cooking Instructions

1 hour
  1. 1

    Preheat oven to 425 F. Drissle squash with olive oil. Sprinkle with salt n pepper. Roast until tender if whole squash, place face down for 50 min. If cubed, shorter.

  2. 2

    Cook shallots or onions in oil until golden. Add garlic for last minute. Add both to blender.

  3. 3

    Add slightly cooled squash to blender. Add maple syrup, nutmeg, few twists of black pepper and 3 cups of vegetable/chicken broth.

  4. 4

    Blend on high. Avoid hot steam from escaping from the lid. Lend until ultra creamy.

  5. 5

    Add 2 tablespoons melted butter and more salt n pepper to taste. If required, more broth.

  6. 6

    Option - add Celery and carrot to roasting process. Even potatoes.

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Charlie
Charlie @cookinwhenican
on
Bangkok. (Canadian)

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