Ingredients:

  • 1 medium butternut squash (about 2 lbs/900g), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste
  • Optional: 1/4 cup heavy cream or coconut milk for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash and chopped onion with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 30-35 minutes, or until the squash is tender and slightly caramelized.
  3. In a large pot, sauté minced garlic over medium heat for about 1 minute, or until fragrant.
  4. Add the roasted squash and onion to the pot. Pour in the vegetable broth, nutmeg, and cinnamon. Bring to a simmer.
  5. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
  6. Using an immersion blender or a standard blender (in batches, being careful with hot liquids!), blend the soup until completely smooth.
  7. Season with salt and pepper to taste. Garnish with a swirl of cream or coconut milk, if desired, and serve hot.