# Ingredient list:
→ Vegetables
01 - 1 large butternut squash, approximately 2 lbs, peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped
→ Liquids
05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil
→ Seasonings
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional
→ Garnish
11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme, optional
# How-to:
01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat evenly.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized at the edges.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if using.
05 - Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for added richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.
