Roasted Butternut Squash Soup

This velvety soup brings together caramelized squash, warming spices, and a hint of maple. It's become a weekly staple in our house once the first leaves turn.

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup heavy cream (optional)
• Salt and black pepper to taste
• Toasted pumpkin seeds and fresh thyme for garnish

Instructions

1. Preheat oven to 425°F (220°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
2. While the squash roasts, heat remaining olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add roasted squash, vegetable stock, maple syrup, cinnamon, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in heavy cream if using. Taste and adjust salt and pepper. Serve hot, garnished with pumpkin seeds and fresh thyme.