Ingredients:

  • 1 medium butternut squash (about 2 pounds / 900 grams), halved and seeds removed
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper, to taste
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (5 g)
  • 1/2 teaspoon ground nutmeg (2 g)
  • 1/4 teaspoon ground cinnamon (1 g)
  • 4 cups vegetable broth (960 ml)
  • 1/2 cup heavy cream (120 ml) (optional)
  • Fresh parsley or pumpkin seeds, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Place halved butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, heat a splash of olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add cumin, nutmeg, and cinnamon to the pot, stirring for 1-2 minutes to bloom the spices.
  4. Scoop the roasted squash flesh into the pot with sautéed onions and spices. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  5. Use a blender (or immersion blender) to puree the soup until smooth. If using a traditional blender, be cautious of steam; blend in batches if necessary.
  6. Return the soup to the pot, stir in heavy cream if desired, and adjust seasoning. Heat gently until warmed through.
  7. Ladle the soup into bowls, garnish with parsley or pumpkin seeds, and enjoy.