Roasted Butternut Squash Soup

A creamy, savory soup made from roasted butternut squash and aromatic spices.

Ingredients - Serves 4

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the butternut squash halves on the baking sheet, cut side up, and drizzle with 1 tablespoon of the olive oil. Roast for 50-60 minutes, or until the squash is tender.
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
Scoop the flesh out of the roasted squash and add it to the pot, along with the vegetable broth, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth, or transfer to a regular blender and puree in batches.
Stir in the heavy cream and heat through. Adjust the seasoning if necessary, then serve.