Butternut Squash Soup
Serves: 4-6
  • 1 large butternut squash (about 3 lbs), peeled and cut into 1½" pieces
  • 3 large shallots, peeled and cut in half
  • 3 Tbs. vegetable oil
  • 1 tsp. kosher salt
  • 4 cups chicken broth
  • 1 Tbs. maple syrup (or pancake syrup)
  • 1 tsp. cider vinegar
  • ⅛ tsp. nutmeg
  • croutons for topping, optional
  1. Pre-heat oven to 450 degrees.
  2. Place cut up squash and shallots in a 9"x13" pan. Drizzle with the oil and stir so all pieces are coated. Sprinkle with the salt and give it another few good stirs to distribute it throughout the veggies.
  3. Roast for 45 minutes, stirring every 15.
  4. After 45 minutes, add ½ cup chicken broth. Scrape up the brown bits on the bottom of the pan and roast for another 5 minutes.
  5. Place a large dutch oven on your stove. *Do not turn the burner on yet* Add the roasted squash mixture, followed by the remaining 3½ cups chicken broth. With the stove still turned off, use an immersion blender to puree.
  6. Once you have a smooth mixture, turn the stove on low heat (Make sure the immersion blender is now turned off and away from the stove. You don't want the cord to be anywhere near the open flame!). Add the final ingredients: cider vinegar, nutmeg and syrup. Stir to combine.
  7. Cook over low heat until mixture is warmed throughout.
  8. Feel free to top your soup with a few crunchy croutons if you wish!
Recipe by Made by Melissa Lee at http://www.madebymelissalee.com/butternut-squash-soup/