Ingredients:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons Wild Mushroom and Sage Extra Virgin Olive Oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (optional, for extra creaminess)
- Fresh sage or pumpkin seeds for garnish (optional)
Instructions:
- Preheat your oven to 425°F (220°C).
- Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of extra virgin olive oil (EVOO), and season with salt and pepper.
- Roast in the preheated oven for about 30-35 minutes, or until the squash is tender and caramelized, flipping the cubes halfway through. Remove from the oven and set aside.
- In a large pot or Dutch oven, heat the remaining 1 tablespoon of EVOO over medium heat.
- Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.
- Stir in the ground cinnamon and ground nutmeg and cook for another minute to toast the spices.
- Pour in the vegetable or chicken broth and bring the mixture to a simmer.
- Add the roasted butternut squash to the pot and simmer for an additional 10 minutes to meld the flavors.
- Use an immersion blender to puree the soup until it's smooth and creamy right in the pot. Alternatively, carefully transfer the soup to a blender and blend in batches, then return it to the pot.
- If you'd like a creamier texture, stir in the heavy cream at this point. You can adjust the amount to your preference.
- Season the soup with salt and freshly ground black pepper to taste.
- Heat the soup gently over low heat until it's hot but not boiling.
- Ladle the creamy butternut squash soup into bowls and garnish with fresh sage leaves or pumpkin seeds if desired.
- Serve with crusty bread of your choice and enjoy!