Julie Fortenberry, RD, LDN

This recipe is super creamy (yet cream-less) and full of delicious, seasonal butternut flavor.

INGREDIENTS

  • 1 large butternut squash, halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped shallot
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • Up to 4 cups (32 ounces) vegetable broth
  • 2 tablespoons butter

INSTRUCTIONS

  1. Preheat the oven to 425 degrees and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with a little olive oil. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside to cool. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a skillet, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges. Add the garlic and cook until fragrant, stirring frequently.
  4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth and blend.
  5. Add 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
  6. Serve warm or freeze this soup for up to 3 months.

Julie Fortenberry is a registered dietitian at Touro Infirmary. She obtained a Bachelor of Science degree in Nutrition and Dietetics from the University of Southern Mississippi. Julie believes that lifestyle changes and wholesome nutrition are obtainable, and brings real-life understanding to wellness and nutritional counseling.

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