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Roasted Butternut Squash for Cozy Evenings

This velvety butternut squash soup is like wrapping yourself in your favorite cozy blanket. The roasting process brings out the natural sweetness of the squash, and when blended with aromatic spices and a touch of cream, it creates pure magic. It's fancy enough for guests but easy enough for a weekn
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium apple peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pumpkin seeds for garnish optional

Method
 

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
  2. Roast squash for 35-40 minutes, turning once halfway through, until tender and lightly caramelized.
  3. While squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
  4. Add garlic and chopped apple, cooking for 2-3 minutes until fragrant.
  5. Add roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Using an immersion blender, puree soup until completely smooth and creamy. You can also use a regular blender, working in batches.
  7. Stir in heavy cream and maple syrup. Heat through for 2-3 minutes without boiling.
  8. Taste and adjust seasonings as needed. Serve hot, garnished with toasted pumpkin seeds and a drizzle of cream if desired.