Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 3 cups vegetable broth
• 1/2 cup heavy cream, plus extra for swirling
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• 3 tablespoons pumpkin seeds, toasted

Steps

1. 1

   1. Preheat the oven to 400°F. Toss the squash cubes with olive oil, cumin, smoked paprika, salt, and pepper, then spread on a baking sheet and roast for 25 minutes until tender and caramelized at the edges.

2. 2

   2. While the squash roasts, sauté the onion in a large pot over medium heat with a splash of olive oil for 5 minutes until soft, then add the garlic and thyme and cook for another minute.

3. 3

   3. Add the roasted squash to the pot along with the vegetable broth and nutmeg, bring to a simmer, and cook together for 10 minutes to meld the flavors.

4. 4

   4. Use an immersion blender (or transfer in batches to a stand blender) to purée the soup until completely smooth and velvety.

5. 5

   5. Stir in the heavy cream, taste and adjust seasoning with salt and pepper, and gently reheat over low heat without boiling.

6. 6

   6. Ladle into bowls, swirl a little cream across the surface with the back of a spoon, and scatter toasted pumpkin seeds on top before serving.