Roasted Butternut Squash Soup

Ingredients

Butternut squash

1 large, halved and seeds removed

Olive oil

2 tablespoons, divided

Onion

1 medium, diced

Garlic

4 cloves, minced

Vegetable broth

4 cups

Heavy cream

1/2 cup

Nutmeg

1/4 teaspoon, freshly grated

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the butternut squash halves on the baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 50-60 minutes, or until the squash is tender and caramelized.
3. While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Once the squash is roasted, scoop out the flesh and add it to the pot with the onions and garlic. Pour in the vegetable broth, add the nutmeg, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches until creamy.
6. Stir in the heavy cream and gently heat through. Adjust seasoning to taste, then serve warm.