1 medium butternut squash, peeled and cubed

1 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground cumin

1/4 tsp nutmeg

1/2 cup heavy cream (optional)

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Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil and roast for about 30 minutes, until tender and lightly caramelized.
While the squash roasts, sauté the diced onion and minced garlic in a pot over medium heat until soft and fragrant.
Add the roasted squash, vegetable broth, salt, black pepper, cumin, and nutmeg to the pot.
Simmer for about 15 minutes to allow the flavors to blend.
Blend the soup until completely smooth using an immersion blender or regular blender.
Stir in heavy cream if using, adjust seasoning to taste, and serve warm.

Roasting the squash adds deeper flavor but simmering also works.

Coconut milk can be used for a dairy-free version.

The soup thickens slightly as it cools.

Blend in batches if using a standard blender.