Delicious Roasted Butternut Squash Soup Recipe

If you're looking for a warm and comforting soup that's perfect for those chilly fall evenings, look no further than this delicious roasted butternut squash soup recipe!

Ingredients:

• 1 medium-sized butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 4 cups of vegetable broth
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• Salt and pepper to taste
• Optional: 1/2 cup of heavy cream

Instructions:

1. Preheat your oven to 400°F.
2. In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread the squash out in a single layer on a baking sheet and roast in the oven for 25-30 minutes, or until the squash is tender and lightly browned.
3. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until the onion is soft and translucent. Add the minced garlic and sauté for another minute.
4. Add the roasted butternut squash to the pot, along with the vegetable broth, ground cinnamon, and ground nutmeg. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the flavors have melded together.
5. Use an immersion blender to blend the soup until it's smooth and creamy. Alternatively, you can transfer the soup to a blender and blend it in batches.
6. If you'd like a creamier soup, stir in 1/2 cup of heavy cream. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with a sprinkle of cinnamon and a dollop of sour cream, if desired.

This roasted butternut squash soup is the perfect fall dish, with warm and comforting flavors that are sure to satisfy. The roasted squash adds a depth of flavor that you won't get from just boiling the squash, and the combination of cinnamon and nutmeg gives the soup a warm and cozy feel.

To make this soup even more delicious, try serving it with a slice of crusty bread or a salad on the side. This recipe is also vegetarian and vegan-friendly, so it's perfect for serving to a crowd with different dietary needs.