Ingredients
- Butternut squash, peeled and cut into cubes (3 lbs | 1.4 kg)
- Avocado oil (3 tbsp)
- Salt and pepper to taste
- Butter (2 tbsp)
- Onion, diced (1)
- Nutmeg (1/2 tsp)
- Cinnamon (1/2 tsp)
- Vegetable, or chicken broth (4 cups)
Instructions
- Preheat the oven to 400°F or 200°C.
- Bake butternut squash cubes tossed with avocado oil, salt, and pepper for 40 minutes until tender, flipping halfway through.
- In a large saucepan, melt the butter and sauté onion for 5 minutes.
- Add roasted butternut squash, nutmeg, and cinnamon. Sauté for few more minutes.
- Add broth of your choice, bring it to a boil, and then reduce the heat and simmer for 10 more minutes. Adjust the seasoning.
- Use a blender to puree the soup.
- Serve with a drizzle of half&half and a few pumpkin seeds.