Dad, How do I?

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Butternut Squash Soup Recipe
Oven: 400 Degrees Fahrenheit 
40-50 minutes

Ingredients You’ll Need:
1 large butternut squash (about 3 pounds), halved vertically and seeds removed
1 tablespoon olive oil (plus more for drizzling)
½ cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper (to taste)
3 to 4 cups (24 to 32 ounces) vegetable broth (as needed)
1 to 2 tablespoons butter (to taste)

Directions:
Start by cutting off the top and bottom of the butternut squash, then slice it down the middle lengthwise and scoop out the seeds. Set the squash aside. Chop 1 onion and mince 2 garlic cloves.

Score the flesh of the squash with shallow cuts in a crisscross pattern, drizzle it with olive oil, and season with salt and pepper. Place the squash, onions, and garlic on a baking sheet and roast in a preheated oven at 400°F (200°C) for 40-50 minutes, or until the flesh is tender and caramelized.

Once the squash is done, scoop out the flesh and place it in a mixing bowl or blender. Add a drizzle of maple syrup, the chopped onion, garlic, and 3–4 cups of vegetable broth (start with 3 cups and adjust for your desired consistency). Blend everything until smooth.

Pour the blended soup into a pot and simmer over low heat for 5-10 minutes, stirring occasionally. Stir in 1-2 tablespoons of butter for a rich, creamy finish. Your simple butternut squash soup is ready to serve!

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Dad's Simple Butternut Squash Soup

Dad, How do I?