Butternut squash soup

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 1 medium carrot, roughly chopped
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 3 cups vegetable broth
• 1/2 cup heavy cream, plus extra for swirling
• 1 tbsp maple syrup
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 3 tbsp pepitas (pumpkin seeds)

Steps

1. 1

   1. Heat olive oil in a large pot over medium heat. Add the onion and carrot and cook for 5 minutes until softened, then add the garlic and cook for 1 minute more.

2. 2

   2. Add the squash, cumin, smoked paprika, and nutmeg, stirring to coat. Pour in the broth, bring to a boil, then reduce heat and simmer for 20 minutes until the squash is completely tender.

3. 3

   3. While the soup simmers, toast the pepitas in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden and beginning to pop. Set aside.

4. 4

   4. Remove the pot from heat and blend the soup until completely smooth using an immersion blender or by carefully transferring in batches to a standing blender.

5. 5

   5. Stir in the heavy cream and maple syrup, then taste and adjust salt and pepper. Return to low heat to warm through if needed.

6. 6

   6. Ladle into bowls, swirl a small pour of cream across the surface, and scatter toasted pepitas on top before serving.