The roasted squash taste really shines through in this recipe. We regularilly substitute any hard winter squash for butternut.
Category: Soups, Stews and Chili
Cuisine: American
3 pounds Butternut squash Peeled and cut into 1.5" cubes
3 each Shallots Peeled and quartered
1/4 cup Olive oil
1/2 teaspoon Kosher Salt
1/2 teaspoon Black pepper
4 cups Chicken broth
1/4 cup Half & half
1 tablespoon Maple syrup
1/8 teaspoon Ground nutmeg
2 teaspoons Cider Vinegar
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