Recipe by Helen Myers, Director of Community Engagement
Serves 4
Ingredients
- 1 large or 2 small butternut squash, skin and seeds removed, chopped
- 2 large or 4–5 small potatoes, chopped
- 1 small onion, chopped
- 1 head of garlic, chopped
- 1 tbsp olive oil
- Salt and pepper, to taste
- 3–4 cups vegetable broth
- 1 tbsp maple syrup
- Ground nutmeg, to taste
Instructions
Preheat oven to 425°F.
Arrange chopped butternut squash, potatoes, onion, and garlic on a baking sheet in a single layer. Drizzle lightly with olive oil and season with salt and pepper, to taste. Bake for 45–60 minutes or until the vegetables are tender.
Meanwhile, heat the vegetable broth in a pot on the stove. When the vegetables are done roasting, add them to the pot with the broth. Add maple syrup and a few shakes of nutmeg.
Using a blender or immersion blender, blend the mixture until smooth.
Serve with bread or croutons.