Roasted butternut squash soup
Charlie @cookinwhenican
Cooking Instructions
- 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
Cook shallots or onions in oil until golden. Add garlic for last minute. Add both to blender.
- 3
Add slightly cooled squash to blender. Add maple syrup, nutmeg, few twists of black pepper and 3 cups of vegetable/chicken broth.
- 4
Blend on high. Avoid hot steam from escaping from the lid. Lend until ultra creamy.
- 5
Add 2 tablespoons melted butter and more salt n pepper to taste. If required, more broth.
- 6
Option - add Celery and carrot to roasting process. Even potatoes.
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