Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 lb), peeled, seeded and cubed
• 1 apple, cored and chopped
• 3 tbsp olive oil, divided
• 1 tsp salt, plus more to taste
• 1 onion, chopped
• 2 cloves garlic, sliced
• 1/2 tsp ground cinnamon and a pinch of nutmeg
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk (optional)
• Toasted pumpkin seeds, for topping

Steps

1. Heat the oven to 425°F. Toss the squash and apple with 2 tbsp oil and the salt on a sheet pan. Roast 35 to 40 minutes, stirring once, until browned at the edges and soft.
2. Meanwhile, warm the last tablespoon of oil in a large pot over medium heat. Cook the onion until soft, about 8 minutes, then add the garlic, cinnamon and nutmeg for 1 minute.
3. Add the roasted squash, apple and broth. Simmer 10 minutes.
4. Blend until very smooth, in batches in a blender or with an immersion blender. Hold the blender lid down with a towel since the soup is hot.
5. Stir in the cream if using, and add salt to taste. Top with pumpkin seeds.

TipFreezes well for 3 months. Leave out the cream if you plan to freeze it and add it when reheating.