Classic Roasted Garlic And Butternut Squash Soup

• 分量: 4 serves
• 調理時間: 20 mins
• 総時間: 1 hr

材料

2 1/4 lbs butternut squash, peeled, seeds removed, cubed

3 tbsp shallots, halved

2 heads garlic, top cut off

2 tbsp olive oil

1 sprig rosemary, leaves chopped

1 tbsp thyme

3 1/2 to 4 cups vegetable broth (or chicken broth)

1 1/2 tsp maple syrup (optional)

Pinch nutmeg

Salt & pepper

Heavy cream or coconut milk, for swirling on top

Fresh herbs for garnish

手順

1. Preheat oven to 220°C. Place squash, garlic, and shallots on a baking sheet, drizzled with olive oil and seasoned with salt, pepper, thyme, and rosemary

2. Roast 40-50 minutes, until everything is tender

3. Squeeze garlic from skins, add to high speed blender with squash/shallots. Add broth, maple syrup, and nutmeg. Blend until creamy, adding more brother to thin as needed.

4. Transfer to saucepan, heat through on low. Taste and season.

5. Ladle into bowls, swirl with heavy cream or coconut milk, garnish with herbs and pepper.