Ingredients
- 1 large butternut squash, halved vertically and seeded
- 1-2 Tbsp olive oil, divided
- 1 small onion, chopped
- 1 tsp salt
- 6 garlic cloves, minced
- 1/4 tsp. ground nutmeg
- 4 cups vegetable broth
- 1 pinch black pepper, to taste
Servings:
Units:
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the butternut squash on the pan and lightly coat with half of the olive oil.
- Roast until it is tender (test with a fork), or about 50 minutes. Allow squash to cool.
- In a medium pot, heat 1 Tbsp olive oil and add the onion and salt. Cook until soft, about 5 minutes.
- Meanwhile, scoop out the flesh of the butternut squash and discard the peels.
- Add the garlic and cook for 1 minute, stirring often. Add the squash, broth, nutmeg and pepper. Stir to combine and simmer on low for 10 minutes. Remove from heat.
- Using an immersion blender, mix until smooth and creamy.
Recipe Notes
Adapted from cookieandkate.com.
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