Easy Roasted Butternut Squash Soup

Method

1. 1

   Preheat the oven to 400 degrees F. Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl.

2. 2

   Add the carrot, onion and whole garlic cloves {you can chop the garlic if you prefer} to the mixing bowl.

3. 3

   Add the 2 tbsps. olive oil, salt, pepper, nutmeg, cloves, cinnamon and cayenne red pepper and toss the squash and vegetables until they are coated in the spices and olive oil.

4. 4

   Spread the vegetables and squash on a non-stick baking sheet in an even layer.

5. 5

   Roast the vegetables in the oven for 15 minutes, turn the cubes of squash and vegetables with a spatula and roasted for another 15 minutes or until the squash is soft.

6. 6

   Remove from the oven. Put the vegetables, squash, 1 cup of broth and maple syrup or honey and blend until smooth {you might have to work in two batches depending on the size of your blender}.

7. 7

   Add the pureed soup to a Dutch oven or soup pot. Add the remaining broth and simmer for 15 minutes on low. Add more broth for a thinner soup or you can add coconut milk or cream for a creamier soup.

8. 8

   Portion the pureed soup into soup bowls and garnish with fresh thyme, a swirl of Greek yogurt or cream and pumpkin seeds.