Dreamy Butternut Squash Soup

Serves: 8

Ingredients:

• 2 butternut squash (about 3 lbs), halved vertically

• 1 tbsp avocado oil

• 1 tbsp butter

• 2 shallots, chopped

• 1 tsp salt

• head of garlic, roaste

• 1 tsp maple syrup

• 1/8 tsp ground nutmeg

• 1/2 tsp cayenne (optional)

• thyme leaves (~3 sprigs)

• freshly ground black pepper, to taste

• 3 to 4 cups chicken broth, as needed

• 1/2 cup heavy cream

Method:

1. Cut the tip off of your head of garlic. Drizzle oil over squash and garlic, roast for 50 min until soft and slightly caramelized.

2. Cook shallots in a large pot or dutch oven util translucent. Add scooped squash, garlic, and 2 cups of broth into dutch oven. Use an immersion blender to blend well, or carefully transfer to a blender to blend.

3. Add spices, salt, thyme, cream, and more broth until you get your desired texture.

4. Bring to medium heat and serve, or turn the heat to very low and cover until ready to serve.

Top with pine nuts, pesto, or anything else you like for a little kick. Enjoy!