Butternut Squash Soup

The Game Plan

1. 01

   Preheat oven to 400°F. Toss the pre-cut butternut squash with olive oil, salt, and pepper on a sheet pan.

2. 02

   Roast for 25–30 minutes until the squash is fork-tender and caramelized on the edges.

3. 03

   While the squash roasts, melt butter in a large pot over medium heat. Sauté the onion for 5 minutes until softened, then add the garlic and cook 1 minute more.

4. 04

   Add the roasted squash and 4 cups of chicken broth to the pot. Bring to a simmer and cook for 5 minutes.

5. 05

   Use an immersion blender (or transfer in batches to a blender) and blend until completely smooth.

6. 06

   Stir in 1/2 cup heavy cream and the nutmeg. Season with additional salt and pepper to taste.

7. 07

   Serve hot, with an extra drizzle of cream on top if you're feeling fancy.