Creamy Roasted Butternut Squash Soup

Ingredients:

• 1 large butternut squash (about 3 lbs), halved and seeded
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and roast cut-side down for 45 minutes until tender.
2. Scoop out flesh and set aside. In a large pot, sauté onion, carrots, and celery until softened.
3. Add garlic, cook 1 minute. Add roasted squash, broth, cinnamon, and nutmeg.
4. Simmer 20 minutes, then blend until smooth. Stir in cream and season with salt and pepper.
5. Serve hot, garnished with toasted pumpkin seeds.

This velvety soup captures the essence of autumn in every spoonful. Perfect for cozy evenings!