Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900 grams), peeled and cubed
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (960 ml)
  • 1 teaspoon ground nutmeg (5 ml)
  • 1 teaspoon ground cinnamon (5 ml)
  • Salt to taste
  • Pepper to taste
  • ½ cup heavy cream (120 ml) or coconut milk for a dairy-free option
  • Pumpkin seeds or croutons for garnish (optional)
  • Fresh parsley or chives, chopped for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet; roast for 25 minutes until tender and slightly caramelized.
  3. In a large pot, heat a splash of olive oil over medium heat. Add diced onion; sauté until translucent (about 5 minutes). Add minced garlic; cook for another minute until fragrant.
  4. Add the roasted squash to the pot. Pour in vegetable broth, nutmeg, and cinnamon; stir well.
  5. Bring mixture to a gentle boil, then reduce heat and let simmer for 10-15 minutes to meld the flavors.
  6. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer to a countertop blender; puree in batches if necessary.
  7. Stir in heavy cream or coconut milk; season with additional salt and pepper to taste. Heat through gently; do not boil.
  8. Ladle soup into bowls; garnish with pumpkin seeds or croutons and fresh herbs.