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Roasted Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1 large Butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 large Yellow onion, quartered
  • 2 medium Carrots, peeled and roughly chopped
  • 4 cloves Garlic, whole unpeeled
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 3 cups Vegetable broth
  • 1/2 cup Heavy cream or full-fat coconut milk (for serving)
  • 1/4 cup Toasted pumpkin seeds (pepitas) (for garnish)

Method
 

Main
  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Place the cubed butternut squash, quartered onion, chopped carrots, and unpeeled garlic cloves on the baking sheet.
  3. Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Toss well to coat.
  4. Roast in the preheated oven for 40-45 minutes, or until the squash is completely fork-tender and the edges are beautifully caramelized.
  5. Remove from the oven. Carefully squeeze the roasted garlic out of their skins and discard the papery skins.
  6. Transfer all the roasted vegetables into a large heavy-bottomed soup pot or Dutch oven.
  7. Add the vegetable broth, cinnamon, and nutmeg. Use an immersion blender (or carefully transfer to a standing blender in batches) to puree the soup until it is completely smooth and velvety.
  8. Heat the pureed soup over medium-low heat for 5 minutes until hot.
  9. Ladle into bowls, swirl a tablespoon of heavy cream into each, and garnish with toasted pumpkin seeds!