Roasted Butternut Squash Soup

1. Preparation

Preheat your oven to 400°F (200°C).

Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise.

Scoop out the seeds and stringy bits from the squash with a spoon.

Cut the squash into approximately 1-inch cubes.

Peel and chop the onion into rough chunks.

Peel and mince the garlic cloves.

2. Roasting the Vegetables

In a large bowl, toss the cubed butternut squash and chopped onion with olive oil, salt, and pepper.

Spread the mixture evenly on a baking sheet lined with parchment paper.

Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.

3. Cooking the Soup

In a large pot, heat the remaining olive oil over medium heat.

Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Once the roasted vegetables are done, add them to the pot.

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Cook for about 10-15 minutes to allow the flavors to meld together.

4. Blending the Soup

Remove the pot from heat and let it cool slightly.

Using an immersion blender, purée the soup until smooth. Alternatively, transfer the mixture to a countertop blender in batches and blend until smooth.

Return the blended soup to the pot, if needed.

5. Finishing Touches

Stir in the coconut milk or heavy cream for added creaminess.

Season with additional salt and pepper to taste.

Heat the soup gently for a few minutes until warmed through.

6. Serving

Ladle the soup into bowls and garnish with a drizzle of olive oil or a dollop of sour cream.

Optionally, sprinkle with pumpkin seeds or chopped herbs for added texture and flavor.