Ingredients:

  • 1.36 kg butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 110g yellow onion, diced
  • 60g carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 4 cups vegetable broth (low sodium)
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tsp lemon juice
  • 1 pinch nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and tender.
  2. Melt the butter in a Dutch oven over medium heat. Add the onion and carrots, cooking until translucent and softened (about 6–8 minutes). Stir in the minced garlic and thyme and cook for 60 seconds.
  3. Transfer the roasted squash into the pot with the aromatics. Pour in the vegetable broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 10–15 minutes.
  4. Remove the bay leaf. Use an immersion blender to puree the soup until completely smooth (approx. 60 seconds). Stir in the heavy cream, lemon juice, and nutmeg. Adjust salt to taste.