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.