Creamy Roasted Butternut Squash Soup Recipe

Ingredients

• 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
• 1 medium yellow onion (about 8 oz / 225g), chopped
• 2 carrots (about 4 oz / 115g), chopped
• 2 celery stalks (about 4 oz / 115g), chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth (32 fl oz / 950ml) (low sodium)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup heavy cream (4 fl oz / 120ml) (optional, for extra creaminess)
• Salt and freshly ground black pepper to taste
• Optional garnish: toasted pumpkin seeds, chopped fresh parsley, a swirl of cream