Butternut Squash Soup

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The perfect soup for Fall, or just a cozy night at home. This simple recipe calls for roasting your butternut squash and other ingredients in the oven to create those warm, caramelized flavors. This one is sure to become a favorite!

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Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups (960 ml) vegetable or chicken broth
• 1/4 teaspoon nutmeg (optional)
• Toppings of your choice (croutons, chopped nuts, cheese) for garnish

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Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the butternut squash, onion, carrot, garlic, olive oil, salt, and pepper together until the vegetables are evenly coated.
3. Transfer the mixture to a baking sheet and roast for 30-35 minutes, or until the vegetables are tender and caramelized.
4. Transfer the roasted vegetables to a large pot and add the broth and nutmeg (if using). Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
5. Use an immersion blender to blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend it in batches.
6. Taste and adjust the seasoning as needed. Serve hot, garnished with your choice of toppings (such as croutons, chopped nuts, or a sprinkle of cheese). Enjoy!

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