1 large butternut squash (about 3 pounds), halved vertically and seeded
1 Tablespoon olive oil, plus more for drizzling
½ Cup chopped shallot (about 1 large shallot bulb)
1 Teaspoon salt
4 Garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
4 cups Vegetable broth – I use Vegetable Knorr gel
In an oven pan covered with aluminum foil – Bake the Butternut Squash, halved and seeded. Pour the olive oil and add salt & pepper. Bake in the oven for 30 minutes at 200 degrees Celsius.
In a saucepan saute the shallot or red onion in olive oil with the garlic, add the cooked squash and add the vegetable broth – Cook for 20 minutes.
With a hand mixer, puree the soup until smooth.
Add the nutmeg, maple syrup & voila.
The soup freezes well and can be adapted to any Squash-type vegetable ; Gourd, Pumkin, Squash, Corn Squash etc…