Roasted Butternut Squash Soup
- 1 large butternut squash soup
- olive oil spray
- 1 tablespoon olive oil
- ½ cup chopped shallots
- 1 teaspoon salt
- 4 cloves of garlic, minced
- 1 teaspoon maple syrup
- 1/8 teaspoon ground nutmeg
- ground pepper (optional)
- 4 cups vegetable broth
- 2 tablespoons butter
- Wash and pierce with fork the butternut squash.
- Put on a cookie sheet and bake it at 425 degrees for an hour.
- Meanwhile, chop shallots and saute in olive oil in a skillet.
- Add the garlic and saute a minute longer. (Don't add earlier or it will burn and be bitter.
- Transfer mixture to the blender.
- Add the salt, maple syrup, and ground nutmeg.
- After an hour, remove the squash and cool until comfortable to touch.
- Half, peel, and remove the seed portion. Chop into 1 inch pieces.
- Spray the cookie sheet with olive oil.
- Spread the pieces of squash over the pan.
- Spray the squash with olive oil.
- Roast for another 20 minutes at 350 degrees.
- Add the pieces of squash to the blender.
- Pour enough of the vegetable broth into the blender so that it can aid in the blending. Do not put too much in the blender or you will have a big mess.
- When blended, pour the mixture into a pan.
- Add the rest of the vegetable broth and the butter.
- Heat, stirring occasionally.
- Serve in bowls. Sprinkle with pepper if desired.
- Serve and enjoy.
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