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Welcome the chill of fall with a comforting bowl of Butternut Squash Soup. This creamy, cozy delight is perfect for those brisk days when you need something to warm your soul. The smooth, velvety texture and harmonious blend of spices make it a staple for sweater weather. Easy to make, yet full of flavor, it's a surefire way to cozy up any meal.
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and place face-down on a baking sheet. Roast for 25-30 minutes or until tender.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic to the pot and sauté for an additional minute, until fragrant.
Scoop the roasted squash into the pot. Add the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a simmer.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender in batches until creamy.
If desired, stir in a splash of heavy cream for extra richness.
Serve hot, garnished with a sprinkle of cinnamon or a swirl of cream if you like.
