Butternut Squash Soup

Garnish the butternut squash soup with a drizzle of cream, a sprinkle of nutmeg, or fresh herbs like parsley or chives, if desired. This soup is a cozy and satisfying way to warm up on chilly days.

Ingredients:

• 1 medium-sized butternut squash (about 2 pounds)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 apple, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 1/2 cup heavy cream (optional, for extra creaminess)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds and fibers. Place the squash halves, cut side up, on a baking sheet. Drizzle them with olive oil and season with salt and black pepper.
3. Roast the squash in the preheated oven for about 45-50 minutes or until the flesh is tender and easily pierced with a fork. Remove it from the oven and let it cool slightly.
4. While the squash is roasting, in a large soup pot, heat the remaining olive oil over medium heat. Add the chopped onion, garlic, carrot, and apple. Sauté the mixture for about 5-7 minutes or until the vegetables are softened.
5. Scoop the roasted butternut squash flesh from the skin and add it to the pot with the sautéed vegetables. Stir to combine.
6. Pour in the vegetable or chicken broth and add the ground cinnamon and nutmeg. Bring the mixture to a simmer, reduce the heat, and let it cook for about 20-25 minutes.
7. Use an immersion blender to puree the soup until it's smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, being cautious with the hot liquid.
8. Return the blended soup to the pot. If you prefer a creamier soup, you can add the optional heavy cream at this stage and stir to combine.
9. Taste the soup and adjust the seasoning with additional salt, black pepper, or spices, if needed.
10. Reheat the soup over low heat if necessary, and serve it hot.