Ingredients
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1 large butternut squash, halved vertically and seeds removed
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1 tablespoon olive oil
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½ cup chopped shallot
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1 teaspoon salt
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4 garlic cloves, pressed or minced
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1 teaspoon maple syrup
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⅛ teaspoon ground nutmeg
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freshly ground black pepper, to taste
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3-4 cups vegetable broth
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1-2 tablespoons butter (optional)
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1 cup heavy whipping cream
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chopped nuts (e.g., pecans, almonds, walnuts, pepitas)
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fresh parsley, chopped for garnish
Directions
Preheat oven to 400°F (200°C).
Drizzle the butternut squash halves with olive oil and sprinkle with salt. Place cut side down on a baking sheet and roast for 45-50 minutes, or until tender.
While the squash is roasting, heat olive oil in a large pot over medium heat. Add the shallot and cook until softened, about 5 minutes. Stir in the garlic, maple syrup, nutmeg, and black pepper. Cook for 1 minute more.
Once the squash is tender, scoop the flesh from the skin and add it to the pot. Use a blender or immersion blender to puree the soup until smooth.
Add the vegetable broth and bring to a simmer. Cook for a few minutes to allow the flavors to meld.
Season with additional salt and pepper to taste. Stir in butter, if desired.
Serve hot, drizzled with heavy whipping cream and garnished with chopped nuts and parsley.
Recipe Note
For a vegan option, omit the butter and heavy whipping cream, and substitute with coconut milk or a vegan cream alternative.
