We love love love love love this perfectly fall soup (even the toddler!)
1 butternut squash (roasted at 425 for about 45 minutes)
3 Tbs extra-virgin olive oil
1/2 yellow onion
1 1/2 teaspoon sea salt
6 garlic cloves, minced
1 teaspoon maple syrup
1/8 teaspoon ground nutmeg
freshly ground black pepper
4 Cup vegetable broth
2 Tbs butter
Coat squash in olive oil and salt and pepper to taste. Roast squash in the oven at 425 for about 45 minutes.
Peel the squash and set aside.
In a soup pot, heat up 1 tablespoon olive oil until simmering over medium heat. Add the chopped shallot, onion and salt. Cook, stirring often, until the shallot and onions have softened and are starting to turn golden, about 4-5 minutes.
Add the garlic and cook until fragrant, stirring frequently. DON’T LET THE GARLIC BURN.
Add the reserved butternut squash, maple syrup, nutmeg and a few shakes of ground black pepper, plus half the butter.
Pour in the broth and using your favorite stick blended, blend until smooth. Add the butter and blend again.