Ingredients:
1 large butternut squash (about 3 pounds)
3 large carrots
1 tablespoon olive oil
½ cup chopped small onion, or shallot
1 teaspoon salt
4 garlic cloves minced
1 Tablespoon maple syrup
⅛ teaspoon ground nutmeg
ground black pepper, to taste
32 ounces organic chicken broth
2 Tablespoons butter
Sour cream (for garnish)
Directions:
Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Peel and cut into slices the butternut squash and carrots. Place on baking sheets and drizzle with just enough olive oil to lightly coat the squash and carrots. Season with salt and pepper.
Roast until they are tender and completely cooked through, about 20-25 minutes. **
Meanwhile, in a medium skillet, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and 1 teaspoon salt. Cook, stirring often, until the onion has softened. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
Using a blender like a Vitamix, (or a food processor if you don’t have a blender) transfer the cooked shallot and garlic to your blender. Add the butternut squash and carrots, maple syrup, nutmeg, and black pepper. Pour in 3 cups of chicken broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary and stir in any remaining broth later). If you like it chunky – only blend to your liking. If you like your soup creamier, then keep running until the soup is super creamy and hot.
Add 2 tablespoons butter to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
** Roasting your Squash and Carrots First brings out their flavors!
