Lunchtime Hospitality: Roasted Butternut Squash and Shallot Soup

I just absolutely love soup weather!  And with winter squashes in season, this makes the perfect lunch on a cold day.  I paired it with some crusty french bread and some Port Salut cheese to make a delicious but simple meal.  The addition of the ground nutmeg and ginger really make this soup something special!

Roasted Butternut Squash and Shallot Soup

• 1 1/2 lbs butternut squash, cubed and peeled (about 4 cups)
• 4 lg shallots, peeled and halved
• 2 garlic cloves, peeled and sliced
• 1 Tbs olive oil
• Kosher salt, to taste
• Cracked black pepper, to taste
• 2 3/4 cup vegetable broth
• 1/3 cup butter (omit if making vegan version)
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger

Preheat the oven to 375 degrees.

Combine the squash, shallots, and garlic in a jelly pan.  Toss with olive oil, and salt and pepper to taste.

Bake at 375 degrees for 50 minutes, or until tender.  Stir every 15 minutes.  Remove and let cool for 10 minutes.

Place half of squash mixture and half of broth in a blender.  Remove center piece of the blender lid (this will allow steam to escape).  Place a clean tea towel over the opening to avoid splatters.  Blend until smooth.  Pour into a large saucepan or dutch oven.  Repeat procedure with the remaining squash mixture and broth.

Cook over medium heat.  Add 1/3 cup butter (omit if making vegan version) in small pieces and allow to melt and make soup creamier.

Add nutmeg and ginger, as well as more salt and pepper to taste.  Adjust flavoring as needed.