This recipe is super creamy (yet cream-less) and full of delicious, seasonal butternut flavor.
- 1 large butternut squash, halved vertically and seeded
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped shallot
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- Up to 4 cups (32 ounces) vegetable broth
- 2 tablespoons butter
- Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with a little olive oil. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside to cool. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
- Meanwhile, in a skillet, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges. Add the garlic and cook until fragrant, stirring frequently.
- Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth and blend.
- Add 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
- Serve warm or freeze this soup for up to 3 months.
Julie Fortenberry is a registered dietitian at Touro Infirmary. She obtained a Bachelor of Science degree in Nutrition and Dietetics from the University of Southern Mississippi. Julie believes that lifestyle changes and wholesome nutrition are obtainable, and brings real-life understanding to wellness and nutritional counseling.