1 large butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil
Directions
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet.
3. Roast the squash in the preheated oven for about 25-30 minutes, or until it is tender and slightly caramelized. Stir halfway through the cooking time.
4. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the roasted butternut squash to the pot, then pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
7. Using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, you can use a regular blender, blending in batches if necessary.
8. Stir in the heavy cream and nutmeg, then taste and adjust the seasoning with additional salt and pepper if needed.
9. Let the soup simmer for another 5 minutes, then serve hot.
Variations & Tips
For a lighter version, you can substitute the heavy cream with coconut milk, which will give the soup a subtle tropical flavor. Adding a pinch of cayenne pepper can impart a bit of heat for those who like it spicy. If you’re looking for a vegetarian option, vegetable broth works just as well as chicken broth. Also, toasted pumpkin seeds make a delightful and crunchy garnish for a bit of extra texture.
ADVERTISEMENT
