Cooking with Amanda: Butternut Squash Soup 

Butternut Squash Soup

Butternut Squash Soup


1 Butternut squash

drizzle of olive oil

juice of 1/4 lemon

2 tbsps butter

1 red onion chopped

2 cloves garlic minced

1 tsp maple syrup

1/2 tsp nutmeg

2 cups chicken broth

black pepper to taste



Pre-heat oven to 425 degrees

Cut squash in half and scoop out seeds

Place squash face up on pan and drizzle with olive oil and lemon juice

Roast for approximately 30-40 minutes or until soft

On medium heat, melt butter, chopped onions, garlic, and maple syrup in a pan.  Cook until onions have softened and turned golden.  Set aside when finished.

In a blender, scoop out squash and add onion mixture.  Add nutmeg and chicken broth (may add more if necessary).

Blend until desired consistency.

Pour in bowls, garnish with black pepper to taste & serve.