Ingredients:
- 3 pounds butternut squash
- 1 red bell pepper
- 1 can vegetable broth
- 1 tablespoon nutmeg
- 4 cloves garlic, chopped
- 1 shallot, chopped
- Olive oil, for drizzling
Special Equipment:
- Blender
Directions:
- Cut the butternut squash in half and scoop out the seeds
- Cut the bell pepper in half and remove seeds
- Put the butternut squash and bell pepper on a baking sheet lined with aluminum foil
- Drizzle some olive oil on the butternut squash and bell pepper
- Roast the squash and bell pepper in an oven at 375 degrees for 45 minutes
- Scoop the squash out of the skin
- Saute the shallots with some olive oil in a pan
- Add the garlic when the shallots become tender
- Put all the ingredients in a blender and blend until smooth
- Serve hot in a bowl
Video: