From Cookie and Kate
Roasted Butternut Squash Soup
- Time
- 1 hr 5 min
- Makes
- 4
- Ingredients
- 10
6 things you may not have.
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
- 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
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
Nutrition · per serving
- Calories
- 155 kcal
- Fat
- 6.8 g
- Fiber
- 3.7 g
- Sugar
- 6.9 g
- Sodium
- 1244.8 mg
- Protein
- 2.7 g
- Trans fat
- 0 g
- Cholesterol
- 7.6 mg
- Carbohydrate
- 24.3 g
- Saturated fat
- 2.4 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.