1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Heavy cream or coconut milk (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and caramelized.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.
Add the minced garlic and sauté for an additional 1-2 minutes, or until fragrant.
Pour in the vegetable or chicken broth and add the roasted butternut squash, cumin, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the flavors have melded together.
Using an immersion blender or carefully in batches in a regular blender, purée the soup until it’s smooth and creamy. Season with salt and pepper to taste.
Serve the Classic Roasted Butternut Squash Soup warm, garnished with a drizzle of heavy cream or coconut milk, if desired.
