Butternut Squash Soup

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

1. Preheat the oven to 400°F or 200°C.
2. Bake butternut squash cubes tossed with avocado oil, salt, and pepper for 40 minutes until tender, flipping halfway through.
3. In a large saucepan, melt the butter and sauté onion for 5 minutes.
4. Add roasted butternut squash, nutmeg, and cinnamon. Sauté for few more minutes.
5. Add broth of your choice, bring it to a boil, and then reduce the heat and simmer for 10 more minutes. Adjust the seasoning.
6. Use a blender to puree the soup.
7. Serve with a drizzle of half&half and a few pumpkin seeds.