Early fall · HarvestGuide.ca

Roasted Butternut Squash Soup

Ingredients

• 1 butternut squash (about 1.2 kg), halved and seeded
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 L vegetable or chicken stock
• ¼ tsp nutmeg, plus salt and pepper
• ¼ cup cream (optional), to finish

Instructions

1. Heat oven to 200 °C. Rub the squash halves with 1 tbsp oil and roast cut-side down on parchment 40–45 minutes until soft. Cool slightly; scoop out the flesh.
2. In a pot, soften the onion in the remaining oil, 5 minutes. Add garlic 1 minute.
3. Add the roasted squash flesh and stock. Simmer 10 minutes.
4. Blend until silky (immersion or upright blender). Season with nutmeg, salt, and pepper.
5. Swirl in cream if using and serve warm.

From HarvestGuide.ca — https://harvestguide.ca/recipes/roasted-butternut-squash-soup-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.