1 Butternut Squash cut and cleaned, then drizzle with olive oil and sprinkle with salt and fresh ground black pepper. Cook face down for 1 hour at 425 degrees.
While that is cooking prepare the following:
- 1 shallot chopped
- 4 pieces of chopped garlic
- Sautee in a pot with olive oil then add
- 3 cups vegetable or chicken broth
- Once the Butternut Squash is done – scoop out the inside and put into the broth mixture. Use an immersion blender to puree then Season with Salt, Nutmeg and Fresh Ground Black Pepper.