Butternut squash sure makes a tasty soup. I’m amazed how many people have never even tried butternut squash!
1 Butternut Squash
1 Tbsp Butter
1 clove Garlic, diced
1 Shallot, diced
4 cups Vegetable Broth
1 cup Cream or Half & Half
pinch of Nutmeg (grating a little fresh is better)
Salt and Pepper, to taste
Chives, for garnish if desired
Preheat oven to 350 degrees.
Place cut side down on a baking sheet and bake for about 45 minutes, or until the squash is fork tender.
Remove from oven and allow to cool.
Once the squash is cool enough to handle, you can easily remove the skin.
Melt the butter in a large saucepan.
Add the garlic and shallot and cook on medium low for a minute or so, until soft and translucent.
Add the squash, vegetable broth, and cream.
Incorporate everything together using an emulsion blender.
Add more broth or cream to obtain the consistency you like.
Add the nutmeg and season with salt and pepper.
Taste and season until you reach the desired flavor.
I served mine with a little cream swirl and fresh chives.
Note: If you do not have an emulsion blender, you can puree the butternut squash in the food processor before adding it into the pot.