Roasted Butternut Squash Soup

Ingredients

• 1 (3-pound) butternut squash, halved and seeded
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided, plus more to taste
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 4 cups vegetable broth
• 0.5 cup heavy cream or full-fat coconut milk
• 0.25 teaspoon black pepper
• 2 tablespoons pumpkin seeds, toasted, for garnish

Instructions

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Rub the cut sides of the squash halves with 1 tablespoon of the olive oil and sprinkle with 0.5 teaspoon of the salt. Place cut-side down on the prepared baking sheet.
3. Roast for 40 to 45 minutes, until a fork slides easily into the thickest part of the squash with no resistance and the edges look caramelized. Remove and let cool for 10 minutes until safe to handle.
4. While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and carrots and cook for 6 to 7 minutes, stirring occasionally, until softened.
5. Add the garlic, cinnamon, and nutmeg and cook for 1 minute, stirring constantly, until fragrant.
6. Once the squash is cool enough to handle, scoop the flesh out of the skins with a large spoon and add it directly to the pot, discarding the skins.
7. Pour in the vegetable broth and the remaining 0.5 teaspoon salt. Raise the heat and bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes, stirring occasionally, to let the flavors combine.
8. Remove the pot from the heat and let cool for a few minutes. Using an immersion blender, blend directly in the pot until completely smooth, or work in batches in a countertop blender, filling it no more than halfway and holding the lid down with a towel.
9. Return the blended soup to low heat and stir in the heavy cream or coconut milk and the black pepper. Warm through gently for 2 to 3 minutes without letting it come to a hard boil.
10. Taste and adjust the seasoning with more salt as needed, then ladle into bowls and top with toasted pumpkin seeds.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.