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Gather · then cook
Metric
US
Roasted Butternut Squash Soup
Scaled for 4 portions · 7 steps
1
large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tbsp
olive oil, plus more for drizzling
0.5 cup
chopped shallot (about 1 large shallot bulb)
1 tsp
salt
4
garlic cloves, pressed or minced
1 tsp
maple syrup
0.13 tsp
ground nutmeg
—
Freshly ground black pepper, to taste
1–2 tbsp
butter, to taste
—
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
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