Butternut Squash Soup

Here’s what you’ll need to get started:
1 large butternut squash, seeds removed
1 tablespoon olive oil
½ cup chopped shallot
1 teaspoon salt
4 minced garlic cloves
2 teaspoon maple syrup
⅛ teaspoon ground nutmeg
⅛ teaspoon ground all-spice
½ teaspoon ground cinnamon
Freshly ground black pepper
3-4 cups vegetable broth
2 tablespoons butter

Cook Time: 60 Minutes

Step 1: Preheat the oven to 425°F

Step 2: Turn the squash face down and roast 40-50 min, or until tender. Then cool for 10 minutes.

Step 3: In a large pot add olive oil, shallots & garlic. Cook until brown.

Step 4. Place the cooked garlic, shallots, and butternut squash in a blender. Add vegetable brother & blend.

Step 5: Add the blended mixture back into the large pot on medium heat.

Step 6: Add maple syrup, butter, and spices. Mix.

Step 7: Add salt and pepper to taste.

Step 8: (Optional) add more vegetable brother to thin out the soup.

Step 9: Mix, garnish with thyme and enjoy! Here’s what you’ll need to get started