Ingredients

• 1 large butternut squash, peeled and cubed
• 1 large shallot, peeled and halved
• 1 whole garlic bulb, outer layers removed and top trimmed by 1/4 inch
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 sprigs fresh rosemary, leaves removed
• 2 sprigs fresh thyme, chopped
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tbsp pure maple syrup
• 1/4 tsp ground nutmeg

Directions

1. Roast the Vegetables: Preheat oven to 400°F (200°C). Place butternut squash, shallots, and garlic bulb on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 35–40 minutes until squash is tender and caramelized.
2. Prepare the Garlic: Once roasted, squeeze the softened garlic cloves out of the bulb.
3. Blend the Base: Transfer roasted squash, shallots, and garlic into a blender. Add rosemary, thyme, maple syrup, nutmeg, and vegetable broth. Blend until smooth and creamy.
4. Adjust Consistency: Pour the soup into a pot. Simmer for 5–10 minutes, adding extra broth if needed to reach your desired thickness. Taste and adjust seasoning with more salt and pepper.
5. Serve: Ladle soup into bowls, drizzle with cream or olive oil if desired, and garnish with fresh thyme or rosemary.

Tips for Meal prep

This soup stores well in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stovetop and add a splash of broth to loosen the texture if needed.