Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 lbs), halved and seeded
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 cup heavy cream
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Instructions

1. 1

   Preheat oven to 400°F (200°C). Brush squash halves with 1 tbsp olive oil and place cut-side down on a baking sheet.

2. 2

   Roast for 35-40 minutes until fork-tender. Scoop out the flesh.

3. 3

   Heat remaining olive oil in a large pot. Sauté onion and garlic until soft.

4. 4

   Add roasted squash, broth, nutmeg, and cinnamon. Bring to a simmer.

5. 5

   Blend with an immersion blender until smooth.

6. 6

   Stir in cream and season with salt and pepper.

7. 7

   Serve with a drizzle of cream and toasted pumpkin seeds.