Creamy Butternut Squash Soup
A smooth and creamy soup made from roasted butternut squash blended with vegetable broth and seasoned with a hint of nutmeg and cinnamon, perfect for warming up during the holidays.
Ingredients
- 1 large butternut squash peeled and cubed
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Toss the butternut squash in olive oil and roast until tender.
- Blend the roasted squash with vegetable broth until smooth.
- Simmer in a pot and season with nutmeg, cinnamon, salt, and pepper.
- Serve hot with a dollop of cream or a sprinkle of pumpkin seeds if desired.