Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (950 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • 1/2 cup heavy cream (120 ml) (optional)
  • Salt and pepper to taste
  • Toasted pumpkin seeds (Optional)
  • A swirl of heavy cream or coconut milk (Optional)
  • Freshly chopped parsley (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 25-30 minutes, or until tender and slightly caramelized, turning halfway through.
  3. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  4. Add roasted squash, vegetable broth, thyme, and nutmeg to the pot. Bring to a simmer and cook for 15 minutes.
  5. Use an immersion blender to blend the soup until smooth. Carefully transfer to a regular blender if using, venting the lid.
  6. Stir in heavy cream (if using) and season with salt and pepper to taste.
  7. Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of cream, and fresh parsley, if desired. Enjoy your Butternut Squash Soup.