Silky Velvety Butternut Squash Soup

Name: Silky Velvety Butternut Squash Soup
Cook time: 120 min
Ingredients: 3.5 lbs butternut squash; 2 shallots; 2 garlic cloves; sage leaves (a few); 3 cups vegetable stock; 0.75 cups heavy whipping cream; 0.25 cups brown sugar; 0.125 tsp nutmeg; 1.5 tsp salt; black pepper (to taste); 0.5 tsp smoked paprika; 1 tbs olive oil; 0.25 cups pecans (for garnish (optional))

Perfect for this time of the year to bring the coziness into your home

Cook time120 minutes

Ingredients

Directions

1
Preheat oven to 400 F
2
Halve butternut squash lengthwise; de-seed and place a a couple of sage leaves, a shallot and a garlic clove in each half; season with olive oil, salt and pepper, cover and roast until tender for about 2 hours
3
Once cooked, scoop it all out into your blender and blend with some veggie stock; I discarded the garlic cloves for a more mild flavor and blended only one sage leaf but it’s up to you
4
out the smooth soup into a pot and rinse the blender with the remaining veggie stock; add in cream, brown sugar and nutmeg; bring to a simmer and now soup is ready to enjoy

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