Creamy Roasted Butternut Squash Soup

Ingredients

• 1 lb butternut squash
• 1.5 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 cloves garlic
• 2 cups vegetable or chicken broth
• 0.25 cup heavy cream
• 0.25 tsp ground cinnamon(optional)

Instructions

1. 1

   Heat oven to 425°F (220°C). Peel and cube the butternut squash, then toss with olive oil, salt, pepper, and (if using) cinnamon. Spread on a baking sheet and roast for 25 minutes, stirring once halfway through.

2. 2

   Add the roasted squash to a blender (or use an immersion blender in a pot). Sauté minced garlic in the empty baking sheet or a small pot for about 5 minutes, then add broth and blend until smooth.

3. 3

   Return the blended soup to a pot, stir in the cream, and simmer gently for 5 minutes until hot and velvety. Taste and adjust seasoning, then serve.