Recipe From: PFC, Cruz Aleman
1 large butternut squash
1 tbsp olive oil
1/2 cup shallots, chopped
1 tsp salt
4 garlic cloves, minced
1 tsp maple syrup
1/8 tsp ground nutmeg
black pepper, to taste
3 to 4 cups vegetable broth
1 tbsp butter or olive oil
Pre-heat your oven to 425°F. Cut the butternut squash in half length-wise and scoop out the seeds. Drizzle the cut sides of the squash with oil, salt, and pepper, and rub to coat. Place the squash face down on a baking sheet, and bake for about 45 minutes, or until a fork easily pierces the skin.
Allow the squash to cool for safe handling before removing the skin and cubing the flesh. It should peel off easily once cooled.
In a skillet, cook shallots with olive oil over medium heat. Cook shallots until soft, stirring often, then add the garlic and cook a few minutes more until fragrant.
Place the shallots, garlic, cubed butternut, nutmeg, maple syrup, and black paper in the bowl of a blender. Pour in 3 cups of vegetable broth, and blend until creamy and thoroughly mixed.
If you want to thin the soup more, add the last cup of broth. For some additional flavor, stir in extra butter or oil, and salt and pepper to taste.
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