# Components:
→ Vegetables & Aromatics
01 - 1 medium butternut squash (about 2 1/2 to 3 lbs), peeled, seeded, and cubed
02 - 1 tablespoon olive oil
03 - 1 medium onion, chopped
04 - 2 garlic cloves, minced
05 - 1 carrot, chopped
06 - 1 apple, such as Gala or Honeycrisp, peeled and chopped (optional)
→ Liquids & Seasonings
07 - 4 cups vegetable broth
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon (optional)
10 - Salt, to taste
11 - Black pepper, to taste
12 - 1/2 cup heavy cream or coconut milk
13 - Juice of 1/2 lemon
# Directions:
01 - Preheat the oven to 400°F. Toss butternut squash cubes with half the olive oil and a pinch of salt. Arrange evenly on a baking sheet and roast for 25 to 30 minutes, until the squash is tender and lightly caramelized.
02 - In a large pot over medium heat, warm the remaining olive oil. Sauté the chopped onion, minced garlic, carrot, and apple (if using) for 8 to 10 minutes, stirring occasionally, until softened.
03 - Add the roasted butternut squash to the pot. Pour in the vegetable broth, and stir in the ground nutmeg and optional cinnamon. Bring the mixture to a boil, then reduce the heat and simmer gently for 10 to 15 minutes.
04 - Remove the pot from heat. Blend the soup until smooth using an immersion blender or in batches in a countertop blender, ensuring the mixture is completely pureed.
05 - Stir in the heavy cream or coconut milk. Adjust seasoning with salt, black pepper, and freshly squeezed lemon juice to taste.
06 - Reheat gently if needed. Ladle into bowls and garnish with fresh herbs or a swirl of cream as desired. Serve warm.
