Creamy Butternut Squash Soup - Burlington County Agricultural Center
Delicious autumn comfort food: Creamy Butternut Squash Soup with roasted squashes, onions, and spices. Perfect for cooler months!
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Ingredients
- 1 large butternut squash (about 3 pounds, halved vertically and seeds removed)
- 1 tablespoon olive oil (plus more for drizzling)
- ½ cup chopped onion (about 1 medium size)
- 1 teaspoon salt
- 6 garlic cloves (chopped)
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper (to taste)
- 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
- 1 to 2 tablespoons butter (to taste)
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