Creamy Roasted Butternut Squash Soup

1Ingredients

• 2.5 poundsButternut Squash
• 1 mediumYellow Onion
• 3 clovesGarlic
• 2 tablespoonsOlive Oil
• 4 cupsVegetable Broth
• 0.5 cupHeavy Cream
• 1 teaspoonSalt
• 0.5 teaspoonBlack Pepper
• 0.1 teaspoonNutmeg (optional)

2Instructions

1. 1

   Preheat your oven to 400°F (200°C). Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes. Roughly chop the yellow onion and mince the garlic.

   ⏱ 10 min
2. 2

   On a large baking sheet, toss the cubed butternut squash, chopped onion, and minced garlic with olive oil, salt, and black pepper. Spread them in a single layer. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

   ⏱ 30 min
3. 3

   Carefully transfer the roasted vegetables to a large pot or Dutch oven. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat. Let it simmer for 10 minutes to allow the flavors to meld.

   ⏱ 10 min
4. 4

   Using an immersion blender, blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

   ⏱ 3 min
5. 5

   Stir in the heavy cream and a pinch of nutmeg (if using). Heat the soup through gently for 2-3 minutes, being careful not to bring it to a boil after adding the cream. Taste and adjust seasonings as needed.

   ⏱ 3 min
6. 6

   Serve the creamy roasted butternut squash soup hot. Garnish with a swirl of extra cream or fresh herbs like parsley or sage if desired.

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