This recipe is from https://cookieandkate.com .. one of my favourite vegetarian sites and came highly recommended by a dietitian I worked with for a while. 

 

Ingredients:

Approx. 3 lb. butternut squash, halved vertically and seeds removed

1 tablespoon olive oil, plus more for drizzling

½ cup chopped shallot (or onion)

1 teaspoon salt

4 garlic cloves (pressed or minced)

1 teaspoon maple syrup

1/8 teaspoon ground nutmeg

Freshly ground pepper to taste

3 to 4 cups vegetable broth as needed (I also use chicken broth but not vegetarian then)

1 to 2 tablespoons butter to taste

 

Directions:

 

Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.  Place squash on pan and drizzle each ½ with enough olive oil to lightly coat the squash on the inside and sprinkle with salt and pepper. 

 

Turn over and roast until tender or about 40 to 50 minutes. Let cool enough to handle .. about 15 to 20 minutes.

 

Meanwhile in a large soup pot or in a pot, warm 1 tablespoon of olive oil over medium heat.  Add shallots or onions and 1 teaspoon of salt.  Cook for about 3 to 4 minutes then add the garlic and cook for about 1 minute, stirring frequently.  Transfer to blender or an immersion blender.  Scoop the butternut squash flesh into your blender or pot. Discard tough skin.  Add maple syrup, nutmeg and a few twists of fresh pepper.  Pour in 3 cups of your broth and blend, being careful of hot steam. Stop when ultra creamy.  Add more broth if you like a thinner soup. Add 1 to tablespoons of salt and pepper to taste.

 

Heat to your desired temperature.

 

Makes 4 servings of about 1 ½ cups each                  Calories per serving                                150

                                                                                                         Fat                                                                       7g

                                                                                                         Fibre                                                              3.7g

                                                                                                         Sugar                                                                 7g

                                                                                                         Protein                                                              3g