4 tbsp olive oil
1 organic butternut squash
½ Vidalia onion
2 c vegetable stock
1 c water
¼ tsp ground nutmeg
6 whole cloves of garlic
½ c unsweetened almond milk
Preheat oven to 400 degrees.
Use tip of a knife to poke small holes around outer edge of squash then microwave on high for 3 minutes (this will to soften exterior of squash.) Allow squash to cool then slice off top and bottom then cut in half and remove seeds. Using a peeler remove the outer skin. Cut squash into 1-inch cubes.
To a large mixing bowl add cubed squash, 6 cloves of garlic, 3 tbsp olive oil and salt and pepper to taste. Combine together then spread on a baking sheet covered with aluminum foil. Bake for 30 minutes then remove from oven and set aside.
Dice onion and carrots. Heat a few tbsp of olive oil in a large soup pot over medium heat. Add carrots, onion and nutmeg and mix well, stirring occasionally, cook for 8 -10 minutes. Add squash and cook for an additional 5 minutes (you can add a small amount of water if mixture gets too dry.) Then add vegetable stock and water and bring to a boil and then reduce to simmer 8-10 minutes.
Remove pot from heat. Use an immersion blender (regular blender or food processor will also work) to blend soup mixture until smooth texture. Thin with water if necessary. Stir in almond milk then salt and pepper to taste. Return to stove to heat soup (do not boil) then ready to serve… enjoy!
Garnish with ground nutmeg or cinnamon. Can also top with chopped pecans or other nut.
Serve as a light dinner or an elegant first course at your next dinner party.