Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 1 large butternut squash
• 1/2 cup onion
• 4 garlic cloves
• 1 tsp maple syrup
• 1/8 tsp ground nutmeg
• S&P
• 4 cups vegetable broth
• 2 tbsp butter

Instructions

1. Preheat oven to 425 degrees F
2. Halve butternut squash and remove seeds. Drizzle insides with olive oil and season with S&P.
3. Roast face down 45 minutes until soft. Cool for 10 minutes.
4. Chop onion and cook in olive oil and S&P. Add garlic to pan, cook longer.
5. Scrape squash, add to blender with onion and garlic. Add remaining spices and 1/2 vegetable broth.
6. Blend.
7. Return to pot, add remaining broth and butter.
8. Slurp!

Recipe from: Cookie and Kate – Roasted Butternut Squash Soup

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