Butternut Squash Soup

Ingredients:

1 medium butternut squash (about 2-3 lbs), halved and seeded

2 tablespoons olive oil

1 large onion, chopped

1 head of garlic

4 cups vegetable or chicken broth

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 carrot

1 bell pepper

Salt and pepper to taste

1 cup heavy cream

Fresh herbs (such as cilantro) for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C).

Cut the butternut squash in half lengthwise, remove the seeds, and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, nutmeg and cinnamon.

Place the squash halves, tomatoes, onion , bell pepper ,garlic and carrot on a baking sheet lined with parchment paper.

Roast for about 40-50 minutes, until the squash is tender and caramelized around the edges. Let it cool for a few minutes.

Once the roasted squash is cool enough to handle, scoop out the flesh with a spoon and add it to the blender along with all of the vegetables.

Pour in the vegetable or chicken broth.and blend,

Transfer into a pot and add creamer.

Bring to a boil, then reduce heat and let it simmer for 10 minutes to allow the flavors to meld.

Garnish with herbs, seeds ,red pepper flakes and drizzle of cream(optional)

Serve with a toast.

This roasted version gives the soup a richer, deeper flavor and an even silkier texture!