Butternut Squash Soup - ScubaDiet.com - Recipes & more

Ingredients

• One large butternut squash (about 3 pounds), halved vertically and seeded
• 2 Red Bell Peppers
• 2 Green Bell Peppers
• 3 tablespoons olive oil, divided
• 1 Red Onionopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup or brown sugar or honey
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 4 cups (32 ounces) vegetable broth or chicken broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)