Roasted Butternut Squash Soup
Ingredients
1 organic butternut squash, halved vertically and seeded
1 tablespoon organic cold pressed olive oil, plus more for drizzling
1 shallot bulb, peeled and cut in half
1 teaspoon salt
4 garlic cloves, pressed or minced
1/8 teaspoon ground nutmeg
Freshly ground black pepper, to taste
Up to 4 cups of vegetable broth
Organic fresh thyme
Instructions
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 tablespoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Add 2 garlic cloves and 1 piece of shallot to each hole of the butternut squash. Turn the squash face down and roast until tender and completely cooked through, about 45-50 minutes. Set the squash aside until it’s cool enough to handle. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the skin.
Transfer the butternut squash, garlic and shallot to a Vitamix or high performance blender. Add in the maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 2-3 cups vegetable broth, being carful not to fill the container past the maximum fill line (you can add in any remaining broth later). Secure the lid and blend until the soup is completely blended and creamy.
Add the remaining broth if you would like your soup more thinned out. Taste and blend in more salt and pepper, if desired.
Serve immediately, Garnish with fresh thyme. Let soup cool completely before transferring it to a glass storage container. Can refrigerate for up to 4 days or freeze for up to 3 months.