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Roasted Butternut Squash Soup

Cookie and Kate
  • 65 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (about 3 pounds), large

4

Garlic cloves

1/2 cup

Shallot

4 cups

Vegetable broth

1 tsp

Maple syrup

1

Black pepper, Freshly ground

1/8 tsp

Nutmeg, ground

1 tsp

Salt

1 tbsp

Olive oil

1 tbsp

Butter