Simple Homemade Creamy Roasted Butternut Squash Soup

Ingredients

• •1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• •2 tablespoons olive oil
• •1 medium yellow onion, chopped
• •3 cloves garlic, minced
• •4 cups vegetable broth
• •1/2 cup heavy cream or coconut milk for a dairy-free option
• •1 teaspoon ground nutmeg
• •1 teaspoon salt, or to taste
• •1/2 teaspoon ground black pepper, or to taste
• •Optional toppings: pumpkin seeds, croutons, fresh herbs

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat.

3. 3

   Roast the butternut squash in the preheated oven for 30-35 minutes, or until it is tender and slightly caramelized.

4. 4

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

5. 5

   Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.

6. 6

   Add the minced garlic and cook for another minute, being careful not to let it burn.

7. 7

   Add the roasted butternut squash to the pot along with the vegetable broth.

8. 8

   Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

9. 9

   Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender in batches and blend until smooth, then return to the pot.

10. 10

    Stir in the heavy cream or coconut milk, ground nutmeg, salt, and pepper. Adjust seasoning to taste.

11. 11

    Simmer the soup for an additional 5 minutes to combine flavors.

12. 12

    Serve hot, garnished with your choice of toppings like pumpkin seeds, croutons, or fresh herbs.