Roasted Garlic and Butternut Squash Soup

Ingredients

• 2 1/4 pounds butternut squash, (peeled, cubed)
• 3 tablespoon shallots, (halved)
• 2 heads garlic, (papery outer layers peeled, cut 1/4 inch from top of cloves)
• 1 sprig rosemary, (leaves separated from stem)
• 1 tablespoon thyme, (roughly chopped)
• 3 1/4 - 4 cups vegetable broth
• 1 1/2 teaspoons pure maple syrup
• pinch ground nutmeg
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   On a baking sheet, add butternut squash, cut head of garlic, shallot, and herbs. Season generously with salt, freshly cracked pepper and olive oil. Place baking sheet on the middle rack of oven. Roast for 40-50 minutes or until butternut squash is soft.

3. 3

   Set garlic aside and add the rest of the vegetables into a blender. When cool enough to handle, squeeze head of garlic so that roasted garlic falls into the blender. Discard papery leaves.

4. 4

   Add maple syrup, nutmeg, and 3¼ cups vegetable broth. Blend until smooth. Pour pureed soup into a medium saucepan and bring to a low boil over medium heat. Lower heat to a simmer and adjust seasoning with salt and pepper. Add more vegetable broth to thin out the soup, if necessary. Pour soup into bowls, garnish with more black pepper and serve.