Butternut squash soup

Ingredients

buy

• 1.6 kg butternut squash
• 1 tablespoon neutral oil
• 1 small yellow onion (halved)
• 1 small garlic clove (peeled)
• ½ tablespoon maple syrup
• 3 to 4 cups vegetable broth
• 1 teaspoon salt
• freshly ground black pepper (to taste)
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger

Directions

1. Preheat oven to 425°F (220°C). Halve squash lengthwise and remove seeds. Microwave squash for easier cutting if needed.
2. Place squash cut side up on a baking tray, coat with oil, season with salt/pepper, and flip cut side down. Roast for 60 minutes.
3. After 30 minutes, add halved onion (cut side down, oiled) to the tray. Roast remaining 30 minutes.
4. Scoop squash flesh, remove onion skin, and blend with garlic, maple syrup, nutmeg, ginger, broth, and seasoning until creamy.
5. Adjust seasoning and serve garnished as desired.