*I don't add the heavy cream and I don't add extra water at the end , but those steps are in the original recipe.
Roasted Butternut Squash Soup
First you peel your butternut squash. I found laying it on its side worked well.
Scrape seeds and pulp out of the squash.
Cut squash into 1 1/2" chunks and spread them on your roasting pan.
Grab some shallots.
Peel the shallots and toss them onto the pan too.
Drizzle with oil, and sprinkle with salt and pepper. Toss to coat.
Roast at 425 for about 45 minutes.
Pour some chicken broth on the vegetables. Throw them back in the oven for 5 minutes.
Puree with an immersion blender. Add maple syrup, nutmeg, and cider vinegar.
Seaon with salt and pepper to taste. Enjoy!
Roasted Butternut Squash Soup- from Cook's Country magazine
1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2 inch chunks
2 medium shallots, peeled and quartered
1/4 cup olive oil
salt and pepper
4 cups chicken broth (use low-sodium if you're using store-bought)
1 TBSP maple syrup
1 tsp cider vinegar
1/8 tsp ground nutmeg
1/4 cup heavy cream (optional)
1. Adjust oven rack to middle position and heat oven to 425. Toss squash, shallots, oil, salt, and pepper on a large roasting pan. Arrange in a single layer. Roast, stirring occasionally (this is important!) until vegetables are golden brown and softened, about 45 minutes. Add 1/2 cup broth to pan and stir. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.
2. Puree squash and remaining broth (I like to use an immersion blender right in my saucepan). Stir in syrup, vinegar, nutmeg, and cream (if using). Bring soup to simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Serve.
Linked to Tasty Tuesday and Tempt My Tummy Tuesday.