Name: Roasted Butternut Squash Soup
Ingredients: 1 large butternut squash halved lengthwise with seeds removed; 1 carrot peeled and cut into chunks; 1 small onion diced; 1 clove garlic peeled and roughly chopped; 1 carton chicken or vegetable broth (900 mL); 2 tbsp olive oil; Grated nutmeg; Salt and pepper to taste

Roasted Butternut Squash Soup

Servings 4

Ingredients

1 large butternut squash halved lengthwise with seeds removed
1 carrot peeled and cut into chunks
1 small onion diced
1 clove garlic peeled and roughly chopped
1 carton chicken or vegetable broth 900 mL
2 tbsp olive oil
Grated nutmeg
Salt and pepper to taste

Instructions

Preheat oven to 400F
Poke holes all over squash (skin side)
Place on baking sheet skin side down. Brush lightly with olive oil (1 tbsp) and season with salt and pepper. Bake for one hour.
Add the rest of the oil to a large pot. Heat on low and sauté onion and garlic for about 7 minutes until soft and translucent not brown. Pour broth into pot , add carrots, bring to a boil and cover and simmer for 20 minutes. Scoop squash out of the skins and add to pot. Simmer for ten more minutes.
Purée with immersion blender or use a regular blender. When smooth add back into pot and season with a pinch of grated nutmeg, salt and pepper. Freezes well. Enjoy!