restaurant Ingredients

• 1 large (about 3 lbs) butternut squash
• 1 yellow onion, chopped
• 1 carrot, chopped
• 3 garlic cloves
• 4-5 cups vegetable or chicken broth
• 2 tbsp olive oil or melted butter
• 1 tbsp maple syrup or honey
• ½ tsp ground ginger or nutmeg
• ¼ cup heavy cream or coconut milk
• to taste salt and black pepper

list_alt Instructions

1. 1
   Preheat oven to 400°F. Toss cubed squash, onion, carrot, and whole garlic cloves with oil and spread on a baking sheet. Season with salt and pepper.
2. 2
   Roast for 30-40 minutes, stirring once, until vegetables are tender and caramelized at the edges.
3. 3
   Transfer roasted vegetables to a large pot. Add broth (start with 4 cups), maple syrup (if using), and ginger or nutmeg. Bring to a simmer.
4. 4
   Simmer for 10 minutes to allow flavors to combine.
5. 5
   Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, blend in batches in a countertop blender, being careful with the hot liquid.
6. 6
   Return soup to pot if using a blender. Stir in cream or coconut milk if using. Thin with more broth if the soup is too thick. Season with salt and pepper to taste.
7. 7
   Heat through gently over low heat (do not boil after adding cream). Serve hot with desired garnishes.