# What You Need:
→ Vegetables
01 - 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped
→ Liquids
05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil
→ Seasonings
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional
→ Garnish
11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme sprigs, optional
# How To Make It:
01 - Set oven temperature to 400°F (200°C).
02 - Place cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss until evenly coated.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and edges are caramelized.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if desired.
05 - Bring mixture to a gentle simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend soup until completely smooth. Alternatively, working in batches, carefully transfer to a countertop blender and blend until velvety.
07 - Adjust salt and pepper to taste. Stir in heavy cream or coconut cream for additional richness if desired.
08 - Ladle soup into bowls and serve hot. Top with toasted pumpkin seeds and fresh thyme.
