Roasted Butternut Squash Soup

by Miriam Leah Schwartz

“When I made this, I was thinking of sending it to everyone I know because
it’s SO good! Then I read your letter, Victoria, about the new Mixing Bowl,
and though I’ve never before sent something into a magazine, I thought
this is obviously a sign! I made it again tonight because when I made it last
week, it was polished off.” —Reader Miriam Leah Schwartz

1 (about 3-pound) butternut squash, halved and seeds removed
1 tablespoon olive oil, plus additional for drizzling
1 teaspoon salt crack freshly ground black pepper
2 medium shallots, diced
4 garlic cloves, crushed
1 teaspoon maple syrup
⅛ teaspoon cinnamon
4 cups vegetable broth
1-2 tablespoons olive oil

1. Preheat oven to 425ºF. Line a baking sheet. Place butternut squash on sheet and drizzle with olive oil to lightly coat. Season with salt and pepper. Turn squash face down and roast for 45-50 minutes. Let cool, then scoop out flesh.

2. Meanwhile, heat 1 tablespoon oil in a saute pan. Add shallots and saute, 3-4 minutes. Add garlic and cook an additional 30-60 seconds.

3. In a blender, combine butternut squash and shallot/garlic mixture
with maple syrup and cinnamon. Blend until creamy. Add the broth, a little bit at a time and blend (you won’t need it all; only add broth until you reach your desired consistency). Add olive oil and blend. Season with additional salt and pepper if necessary. Serve immediately.

Yield: 6 servings


For more great recipes, check out this weeks issue of Whisk by Ami