Ingredients:

  • 1 large butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth or chicken broth
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • ½ cup (120ml) heavy cream or coconut cream (for dairy-free)
  • ¼ cup (30g) pepitas (pumpkin seeds)
  • Optional garnish: fresh parsley, a swirl of cream, croutons

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast for 30-40 minutes, or until tender and slightly caramelized.
  3. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  4. Add the roasted squash, broth, cinnamon, and nutmeg to the pot. Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
  5. Using an immersion blender (or working in batches with a regular blender), blend the soup until smooth and creamy.
  6. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.
  7. Toast the pepitas in a dry skillet over medium heat for 3-5 minutes, or until lightly golden and fragrant, stirring frequently to prevent burning.
  8. Ladle the soup into bowls and garnish with toasted pepitas, a drizzle of cream (optional), and fresh parsley (optional).