A velvety, comforting autumn soup made with roasted butternut squash, aromatic vegetables, and a creamy finish. Perfect for cozy fall meals.

Scale

1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed

2 tablespoons olive oil or butter

1 medium onion, chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

3 garlic cloves, minced

4 cups vegetable or chicken broth

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground nutmeg or cinnamon (optional)

½ cup heavy cream or coconut milk

1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon oil, salt, and pepper; roast 25–30 minutes until lightly caramelized.

2. In a large pot, heat remaining oil or butter over medium heat. Sauté onion, carrots, and celery until softened, about 8–10 minutes.

3. Add garlic and cook 1 minute until fragrant. Stir in roasted squash and broth, then season with nutmeg or cinnamon if using.

4. Bring to a boil, reduce heat, and simmer 20 minutes. Remove from heat.

5. Use an immersion blender to purée until smooth, or blend in batches in a countertop blender.

6. Return soup to pot, stir in cream or coconut milk, and adjust seasoning to taste. Heat gently before serving.