Butternut Squash Soup

Silky roasted butternut squash soup blended with sweet onion, garlic, vegetable broth, butter, cream, and a gentle pinch of nutmeg.

Prep: 20 min · Cook: 55 min · Yield: 6 · Method: Oven

Ingredients

• 3 pounds butternut squash
• 1 medium yellow onion
• 4 cloves garlic
• 2 tablespoons olive oil
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 4 cups vegetable broth
• 2 tablespoons unsalted butter
• 0.5 cup heavy cream
• 0.25 teaspoon ground nutmeg

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment. Peel, halve, and seed the squash, then cut it into 1-inch cubes. Cut the onion into wedges and peel the garlic cloves. (about 10 min) — 425°F
2. Arrange the squash, onion, and garlic on the baking sheet. Toss with the olive oil, 1 teaspoon of the salt, and the pepper. Roast until the squash is very tender and lightly browned, 30 to 35 minutes. (about 35 min) — 425°F
3. Transfer the roasted vegetables to a large pot. Add the broth, butter, remaining salt, and nutmeg. Bring to a gentle simmer over medium heat and cook for 8 minutes so the flavors meld. (about 8 min) — Simmering
4. Blend the soup in batches until completely smooth, or use an immersion blender directly in the pot. Stir in the cream and warm over low heat for 2 to 3 minutes; do not boil. Taste and adjust the salt and pepper. (about 3 min) — Low heat
5. Ladle into bowls and serve hot. If refrigerating leftovers, cool promptly and store covered for up to 4 days; reheat gently until steaming. (about 2 min) — Hot