Ingredients:

• 1 large Butternut Squash (about 3 pounds), halved vertically, seeds removed
• 1 tablespoon Olive Oil, (1/2 in the soup mix the other 1/2 sauté with the garlic and shallot/onion) plus more for drizzling
• 1/2 cup Chopped Onion
• 1 teaspoon Salt
• 4 Garlic Cloves, pressed or minced
• 1 teaspoon Maple Syrup or Agave Syrup
• 1/8 teaspoon Ground Nutmeg
• Freshly ground Black Pepper, to taste
• 3 to 4 cups Low Sodium Vegetable Broth or 1 Vegetable Stock with 3-4 cups water

Directions:

1. Bake your squash on 350F for 40 minutes
2. Sauté chopped onion and garlic gloves in 1 tablespoon Olive Oil until brown
3. Heat up your vegetable broth/stock on the stove, add in salt, onion/garlic mixture, syrup, Nutmeg on stove
4. Remove skin from baked squash
5. Place baked squash and vegetable stock in blender (I use Vitamix), blend for 4 minutes.

(Photo is from Pinterest, recipe is CBR and Randi Approved… yummm!!)