Butternut squash soup [Recipe]

Vegetarian | Cook Time: 1 Hour

Ingredients

• 1 butternut squash (peeled and cubed)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 4 cups vegetable broth, 2 tbsp olive oil
• Optional toppings: pumpkin seeds, fresh herbs, cinnamon

Directions

• Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
• Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.
• In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
• Add the roasted butternut squash, vegetable broth, ground cinnamon, and ground nutmeg.
• Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
• Use an immersion blender or transfer the soup to a blender and blend until smooth. Season with salt and pepper to taste.
• Serve hot with optional toppings.