1 large butternut squash, halved vertically and seeds removed
1 tablespoon olive oil
1 large shallot bulb or 1 small onion
1 tsp salt
4 garlic cloves crushed
1 tsp maple syrup
⅛ tsp ground nutmeg
4 cups vegetable stock
1 tbs butter, to taste
Cream or yogurt to drizzle
Parsley to dress
Rub the squash all over with oil and roast at 180 for 40-50 mins. I roast face down (but down or up is fine).
Cook the chopped shallot (or small onion) softly in 1 tbs oil with the salt in large soup saucepan.
Chop up the cooked squash, including skin, and add to the saucepan with the vegetable stock. If you prefer, scoop out the skin and use the flesh only but I urge you to leave the skin on for extra fibre. Once blended you won’t even notice.
Add the maple syrup, nutmeg, and black pepper
Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavours have a chance to meld.
Carefully use your hand blender to blend the soup completely, then add butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.
Soup freezes well once cooled.
ps about 150 healthy calories per serving.