Michael: created

2024-09-19T15:22:04Z

created

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This tastes like fall without being Pumpkin Spice.

Inspiration from [https://www.loveandlemons.com/butternut-squash-soup/ Love and Lemons] and [https://cookieandkate.com/roasted-butternut-squash-soup/ Cookie and Kate]

=== Ingredients ===
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* Butternut Squash
* 1/2 c. shallot, diced
* 1 inch fresh ginger root, minced or grated
* 1 tsp. dried sage
* 3-4 sprigs fresh rosemary, stripped and minced
* 2 Tb. maple syrup
* 1/4 tsp. nutmeg
* Vegetable stock
* Butter

=== Instructions ===
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==== Roasting the Squash ====
For a whole squash: Cut it in half lengthwise. Scoop out the seeds. Coat the cut surface with olive oil. Roast cut-side down in a 400°F oven until tender all the way through. Might take 30-60 minutes.

For a peeled and cubed squash: Toss the cubes in olive oil and roast on a baking sheet at 400°F until tender. Might take 20-30 minutes.

==== Making the Soup ====
Saute the shallot in olive oil. Add the ginger, sage, and rosemary and cook for a minute until fragrant. Turn off the heat.

Add the roasted squash and sauteed shallots to a blender. Add the maple syrup and nutmeg. Add just enough vegetable stock so it blends smooth. For extra deliciousness, add some cubes of butter while the blender is running.

Return everything to the pot to warm. Adjust the thickness with more vegetable stock.

==== Serving ====

Serving suggestions (any combination or all of them):
* Toasted pepitas
* Crusty bread
* Drizzled olive oil and lemon
* Drizzled maple syrup

Butternut Squash Soup - Revision history

Michael: created