# Components:
→ Vegetables
01 - 1 large butternut squash, approximately 2 pounds, peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 celery stalks, chopped
05 - 3 cloves garlic, minced
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup water
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
13 - 1/4 cup heavy cream or coconut milk, for swirling
14 - Chopped fresh parsley or chives
15 - Toasted pumpkin seeds
# Preparation Steps:
01 - Preheat the oven to 400°F. Toss cubed squash with 1 tablespoon olive oil, a pinch of salt, and ground pepper. Spread evenly on a large baking sheet and roast for 25 to 30 minutes, or until golden and tender.
02 - Heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 6 to 8 minutes until softened.
03 - Add minced garlic, ground cumin, cinnamon, and nutmeg to the pot. Stir and sauté for 1 minute until fragrant.
04 - Transfer roasted squash to the pot. Pour in vegetable broth and water. Bring the mixture to a boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Remove pot from heat. Use an immersion blender, or work in batches with a countertop blender, to puree the soup until smooth and creamy.
06 - Taste and adjust with extra salt and freshly ground black pepper as needed.
07 - Ladle soup into bowls. Optionally swirl in cream or coconut milk, and finish with herbs or toasted pumpkin seeds.
