Creamy Roasted Butternut Squash Soup Recipe

Name: 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

hellorecipes.net

My best butternut squash soup recipe! Roasting the squash makes it extra creamy & delicious. A healthy fall soup that's ready in under an hour. Get the recipe!

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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