Roasted Butternut Squash Soup by Chef John

Indulge in the velvety goodness of Chef John's Roasted Butternut Squash Soup. This soup is a perfect blend of earthy roasted butternut squash, aromatic herbs, and creamy richness. With a touch of nutmeg and a hint of fresh thyme, this soup is guaranteed to warm your belly and your soul. The roasted squash adds depth and sweetness, making it a comforting fall and winter favorite. Don't miss out on this easy-to-make and incredibly flavorful soup!

Ingredients

• 1 butternut squash, halved and seeded
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• 1 cup heavy cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Rub the cut sides of butternut squash with olive oil. Season with salt and pepper.
3. Place squash halves face down on a baking sheet and roast in preheated oven for 45-50 minutes, or until squash is tender.
4. Once the squash is cool enough to handle, scoop out the flesh and set aside.
5. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
6. Stir in minced garlic and fresh thyme leaves and cook for an additional 2 minutes.
7. Add the roasted butternut squash flesh to the pot and stir to combine with the onions and garlic.
8. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld together.
9. Using an immersion blender or standing blender, blend the soup until smooth and velvety.
10. Return the soup to the pot and stir in the ground nutmeg and heavy cream.
11. Simmer for an additional 10 minutes, or until heated through.
12. Season with additional salt and pepper to taste.
13. Serve hot and garnish with a drizzle of cream or fresh thyme leaves.

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