My Go-To Squash Soup Recipe: Creamy & Roasted!

Ingredients

• 1 large butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
• 2 tablespoons olive oil, plus more for drizzling
• 1 medium yellow onion, chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced
• 4 cups (950ml) vegetable broth or chicken broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• ½ cup (120ml) heavy cream or coconut cream (for dairy-free)
• ¼ cup (30g) pepitas (pumpkin seeds)
• Optional garnish: fresh parsley, a swirl of cream, croutons