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Roasted Butternut Squash Soup
Ingredients
  • 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped shallot (about 1 large shallot bulb)
  • 1 teaspoon salt
  • 4 garlic cloves, pressed or minced
  • 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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