A heartwarming, velvety soup made with roasted butternut squash, perfect for cozy comfort on chilly days.
# What You'll Need:
→ 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
→ Liquids
05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil
→ Seasonings
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional
→ Garnish
11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme, optional
# How to Prepare:
01 - Preheat oven to 400 degrees Fahrenheit. Place cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss until evenly coated.
02 - Roast in preheated oven for 30 to 35 minutes, stirring halfway through cooking, until squash is tender and caramelized.
03 - Transfer roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if desired.
04 - Bring mixture to a simmer over medium heat. Cook for 10 minutes to allow flavors to blend together.
05 - Using an immersion blender, blend the soup until completely smooth. Alternatively, working in batches, transfer to a countertop blender and blend until desired smoothness is achieved.
06 - Taste and adjust seasonings as needed. Stir in heavy cream or coconut cream for added richness if desired.
07 - Ladle soup into serving bowls. Top with toasted pumpkin seeds and fresh thyme. Serve immediately while hot.
