Butternut Squash Soup

"Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle and rub each half with just enough olive oil to lightly coat the squash on the inside. Sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it's cool enough to handle."

"Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your blender."

"Securely fasten the lid. Blend on high (or select the soup preset). Stop once your soup is ultra creamy and warmed through. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary."

Roast halved butternut squash face down at 425 degrees Fahrenheit until tender, then cool and scoop out the flesh. Sauté chopped shallot in olive oil with salt until softened and slightly golden, add garlic until fragrant, and transfer to a blender. Combine roasted squash, maple syrup, nutmeg, black pepper, and three cups vegetable broth in the blender; puree until ultra creamy and warmed through. Thin with the remaining cup of broth if desired, and add butter or olive oil to taste. Reheat gently if needed and season with additional salt and pepper before serving.

Read at Alternative Medicine Magazine