Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large butternut squash (about 2 lbs/900g), peeled, seeded, and cubed
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 carrots, chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (1 liter)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • Optional garnish: toasted pumpkin seeds, croutons, a swirl of cream, fresh sage

Instructions:

  1. Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast at 400°F (200°C) for 40-50 minutes, or until tender and slightly caramelized.
  2. While squash roasts, heat remaining olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Add the roasted squash and vegetable broth to the pot. Bring to a simmer, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  4. Use an immersion blender to blend the soup until smooth and creamy. (If using a regular blender, carefully blend in batches, venting the lid to release steam.)
  5. Stir in the heavy cream, nutmeg, and cinnamon. Season with salt and pepper to taste. Heat through gently.
  6. Ladle into bowls and garnish as desired.