From Robin: “Anything you have in the kitchen goes great in this. I like to roast some carrots in the pot before the shallots, and sometimes I will add a crisp apple for a little tartness. If you don’t have shallots, onions also work fine.” Pairs well with the Dinner Rolls.
Ingredients
1 large butternut squash (about 3 lbs)
1 tbsp olive oil, plus more for drizzling
Salt and pepper, to taste
1⁄2 cup shallots, chopped (about 1 large shallot)
4 garlic cloves, pressed or minced
1 tsp maple syrup
1⁄8 tsp ground nutmeg
3-4 cups bouillon or broth, as needed
1-2 tbsp butter, to taste
Directions
Preheat oven to 425° F (220° C). Line a rimmed baking sheet with parchment paper.
Cut the squash in half, lengthwise from the stem to the bottom and drizzle each half with just enough olive oil to lightly coat the half of the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns — that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
In a large stockpot, heat olive oil over medium heat until simmering. Add the chopped shallot and salt. Saute until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
Use a large spoon to scoop the butternut squash flesh into the pot. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the pot, and pour in vegetable broth.
Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.
Recipe from Robin Keil
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