The weather is beginning to cool down and here I am with Roasted Butternut Squash recipe, absolutely perfect for this time of the year. Let's cozy up with this bowl of warm, creamy butternut squash soup.
Yield: 4 servings
1 large Butternut Squash
1 tbsp Olive Oil
1 Onion, halved
3 Garlic cloves
2 tbsp Maple syrup
1/8 tsp Ground Nutmeg
Freshly ground black pepper, to taste
Salt, to taste
3 to 4 cups Vegetable broth
Roasted pumpkin Seeds for garnishing
Preheat the oven to 425 F. Line a baking sheet with parchment paper or aluminum foil.
Slice the squash vertically down the center and scoop out the seeds. Drizzle olive oil to lightly coat the squash on the inside. Sprinkle it with salt and pepper.
Turn the squash face down on the prepared baking sheet and roast for 60 minutes in the oven.
At the 30 minute point, coat the cut half of the onion with olive oil and place the cut side down on the baking tray.
Continue cooking for the rest of the 30 minutes, then remove from the oven
Allow the squash to cool enough so that you can handle it, then peel off the skin and scoop out the butternut squash flesh to a blender.
Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, vegetable broth and ground black pepper.
Blend until its creamy, adjust the seasoning if needed.
Pour the soup into bowls. Garnish with roasted pumpkin seeds and cream.