# Ingredient List:
→ Vegetables
01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped
05 - 1 stalk celery, chopped
→ Oils & Dairy
06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, optional
→ Liquids
08 - 4 cups vegetable broth, low sodium preferred
→ Spices & Seasonings
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt, or to taste
→ Garnishes
13 - 1/4 cup heavy cream or coconut milk, optional
14 - Toasted pumpkin seeds, optional
15 - Fresh thyme leaves, optional
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on baking sheet and roast for 25 to 30 minutes until tender and caramelized at edges.
03 - While squash roasts, heat remaining olive oil and butter in large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
04 - Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to pot. Bring to boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Use immersion blender to puree soup until smooth, or carefully blend in batches using countertop blender.
06 - Taste soup and adjust salt, pepper, and spices as needed.
07 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme if desired.
