Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 medium yellow onion (about 8 oz / 225g), chopped
  • 2 carrots (about 4 oz / 115g), chopped
  • 2 celery stalks (about 4 oz / 115g), chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (32 fl oz / 950ml) (low sodium)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup heavy cream (4 fl oz / 120ml) (optional, for extra creaminess)
  • Salt and freshly ground black pepper to taste
  • Optional garnish: toasted pumpkin seeds, chopped fresh parsley, a swirl of cream

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash, onion, carrots, and celery with olive oil, salt, pepper, cinnamon, nutmeg, and ginger on a baking sheet. Roast until the squash is tender and slightly caramelized, about 30-40 minutes, flipping halfway.
  2. While the squash roasts, lightly sauté the minced garlic in the same pot or dutch oven until fragrant.
  3. Add the roasted squash and vegetables to the pot with the sautéed garlic. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to let the flavors meld.
  4. Carefully blend the soup using an immersion blender until smooth. If using a regular blender, let the soup cool slightly before transferring in batches (hot liquids can cause explosions in a blender).
  5. Stir in the heavy cream (if using) until combined. Season with salt and pepper to taste. Give it a good taste and adjust the seasonings as needed.
  6. Ladle into bowls and garnish as desired.