J. Lohr | Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash, peeled, seeded, and diced
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 medium apple, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• salt and pepper to taste
• 1 cup heavy cream (or substitute with coconut milk for a dairy-free option)
• fresh chives or parsley, for garnish
• crème fraîche, for serving (optional)