A warm, comforting soup perfect for fall and winter, made with roasted butternut squash and a blend of aromatic spices.
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Toss the cubed butternut squash with 1 tbsp of olive oil and spread it out on a baking sheet. Roast for 25-30 minutes or until tender.
Step 3
In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5-7 minutes.
Step 4
Add the roasted butternut squash to the pot, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
Step 5
Season with salt, black pepper, cinnamon, and nutmeg.
Step 6
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Step 7
Stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
Step 8
Serve hot, garnished with a drizzle of cream or a sprinkle of fresh herbs if desired.