- Ingredients
- 1 large butternut squash
- 1 onion divided
- 4 cloves garlic divided
- 2 Tbsp olive oil
- 1 tsp salt or to taste
- 3-4 cups chicken broth adjust for desired thickness
- 1-2 Tbsp butter
- 1/8 tsp ground nutmeg
- 1/2 tsp beer can chicken seasoning
- Pepper to taste
- 1 Tbsp real maple syrup
Cut butternut squash in half, scoop out seeds. Rub olive oil all over squash, sprinkle with salt, pepper and a little beer can chicken seasoning. Cut up half onion and smash 2 cloves of garlic. Place parchment paper on cookie sheet, lay the squash cut side down over onion and garlic. Roast at 400 for 40 min or until squash is fork tender. In a pot add olive oil and sauté the other half of onion and garlic. Scoop out flesh of squash and add that to pot plus roasted onion and garlic. Add in chicken broth, cook until it just begins to bubble. Using an immersion hand blender, blend until smooth, add in butter, maple syrup, salt, pepper and nutmeg to taste. Stir until combined.
