Butternut Squash Soup / Belkys

Ingredients:
1 butternut squash
1 onion
4 garlic cloves
4 cups vegetable broth
1 tbsp maple syrup
1 tsp salt
pepper to taste
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp olive oil

Method of Preparation:

• Preheat the oven to 425 degrees.
• Slice the ends of the butternut squash.
• Stand on end and CAREFULLY slice it in half lengthwise.
• Scoop out the seeds with a spoon.
• Transfer to a baking tray.
• Coat with oil and sprinkle with salt and pepper then flip the butternut squash over so the cut side is down.
• Roast for 60 minutes.
• Cut the onion and smash the garlic. Place the onion cut side down and the garlic on the baking tray and drizzle with a little oil.
• Roast for another 30 minutes and remove the baking tray from the oven.
• Once it’s cool enough to handle scoop out the flesh and put it in the blender.
• Take off the peels and add the onions and garlic. They should squeeze right out.
• Add maple syrup, salt, nutmeg, ginger and veggie broth. Blend until creamy.
• Serve warm and garnish with chopped nuts, pumpkin seeds or your favorite toppings!

Enjoy!