Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube a butternut squash, then spread the cubes on the prepared baking sheet.
Drizzle with olive oil, season with salt, pepper, and a pinch of nutmeg.
Roast in the preheated oven for 30-35 minutes until tender and caramelized.
In a large pot, sauté diced onions and minced garlic in olive oil until softened.
Add roasted squash cubes, vegetable broth, and a splash of cream.
Use an immersion blender to puree the soup until smooth, then season to taste and serve hot. Enjoy this creamy and comforting Butternut Squash Soup!
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