Simple Homemade Garlic Roasted Butternut Squash Soup

Ingredients

• •1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
• •3 tablespoons olive oil, divided
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •4 garlic cloves, peeled
• •1 medium yellow onion, diced
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon cayenne pepper (optional)
• •4 cups vegetable stock
• •1 cup coconut milk or heavy cream
• •Fresh parsley or chives for garnish (optional)

Instructions

1. 1

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

2. 2

   Place the cubed butternut squash and garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Toss to coat.

3. 3

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

4. 4

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

5. 5

   Add the diced onion and sauté for 5-7 minutes until soft and translucent.

6. 6

   Stir in the cinnamon, nutmeg, and cayenne pepper (if using), cooking for 1 minute to release the spices' aroma.

7. 7

   Add the roasted butternut squash, garlic, and vegetable stock to the pot. Stir to combine.

8. 8

   Bring the mixture to a simmer and cook for 10 minutes.

9. 9

   Using an immersion blender, puree the soup until smooth, or transfer it in batches to a standard blender.

10. 10

    Stir in the coconut milk or heavy cream, adjusting the seasoning with additional salt and pepper if needed.

11. 11

    Serve hot, garnished with fresh parsley or chives if desired.