Velvety Butternut Squash Soup
Serving Size / Yield
- 2 large butternut squashes, halved
- 6 tablespoons olive oil
- 2 large shallots, chopped
- 4 cloves garlic, chopped
- 2 teaspoons maple syrup
- 2 teaspoons salt
- 1/4 teaspoon nutmeg
- 4 cups vegetable broth
- 2 tablespoons butter
- 3 cups heavy cream
- 1/2 cup pine nuts
Preheat oven to 425 degrees. On a parchment lined baking sheet, drizzle and rub olive oil on the inside and outside of the squashes. Season the inside with salt and pepper. Roast the squash flesh side down for 40-50 minutes.
In a large skillet, saute the shallot, garlic, and pine nuts. Remove the squash from the oven and scoop the squash into a bowl. Discard the skin.
Put the sauteed vegetables and most of the pine nuts into a blender with the squash. Blend and slowly add in the maple syrup, nutmeg, and pepper. Slowly add in the cream and vegetable broth.
Transfer the soup liquid to a large pot and bring to a boil, stirring and adding salt, pepper, and butter to taste.
When the soup is hot, serve with a dollop of sour cream and a sprinkling of roasted pine nuts.