Ingredients:
1 large butternut squash, peeled and chopped into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream (optional)
Instructions:
Preheat the oven to 400°F.
In a large bowl, toss the chopped butternut squash with 1 tablespoon of olive oil until it is fully coated.
Spread the butternut squash in a single layer on a baking sheet, and roast it in the preheated oven for 25-30 minutes, or until it is tender and lightly browned.
While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and grated fresh ginger to the pot, and sauté for 5-7 minutes, or until the onion is softened and translucent.
Add the roasted butternut squash to the pot, and stir to combine.
Pour the vegetable broth into the pot, and stir to combine.
Add the ground cinnamon, ground nutmeg, salt, and pepper to the pot, and stir to combine.
Bring the soup to a simmer over medium heat, and let it cook for 15-20 minutes, or until the flavors have melded together and the soup is fully heated through.
Use an immersion blender or transfer the soup to a blender in batches, and puree until it is smooth and creamy.
If using, stir in the heavy cream to the soup, and stir to combine.
Serve the butternut squash soup hot, garnished with a sprinkle of ground cinnamon or chopped fresh parsley.
Enjoy your warm and cozy butternut squash soup, a comforting and delicious vegetarian dinner idea!