Butternut Squash Soup

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup cream
• 2 tbsp olive oil
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.

3. 3

   In a pot, sauté onion and garlic until fragrant.

4. 4

   Add roasted squash and broth, bring to a simmer for 10 minutes.

5. 5

   Blend until smooth using an immersion blender.

6. 6

   Stir in cream and nutmeg. Simmer 5 more minutes.

7. 7

   Serve warm with bread.