Ingredients:

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

Instructions:

  1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, peel, and cube.
  2. Spread squash cubes on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 25-30 minutes until tender and caramelized.
  3. In a large pot, heat a bit of olive oil over medium heat. Add chopped onion; sauté until translucent (about 5 minutes). Add minced garlic; cook for an additional minute until fragrant.
  4. Add roasted butternut squash to the pot. Pour in vegetable broth; stir in cinnamon, nutmeg, salt, and pepper.
  5. Bring to a gentle boil, then reduce heat; simmer for 10-15 minutes.
  6. Use a blender to purée the soup until smooth (or use an immersion blender). If desired, stir in heavy cream and heat through.
  7. Adjust salt and pepper to taste, then serve hot.
  8. Ladle into bowls, garnish with fresh herbs, and enjoy!