Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream
  • 1 tbsp maple syrup

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper on a large sheet pan.
  2. Roast the squash for 25–30 minutes, tossing halfway through, until the edges are golden brown and tender.
  3. While the squash roasts, melt butter in a Dutch oven over medium heat. Sauté diced onion and carrots for 6–8 minutes until translucent.
  4. Stir in minced garlic, cinnamon, and nutmeg; cook for 1 minute until fragrant.
  5. Add the roasted squash and broth to the pot. Bring to a gentle simmer for 10 minutes.
  6. Use an immersion blender to puree the soup until completely smooth.
  7. Stir in heavy cream and maple syrup. Heat through for 2 minutes without letting it reach a rolling boil.