Butternut Squash Soup

Ingredients

• ●1 large butternut squash (about 3 pounds), halved lengthwise and seeded
• ●2 tablespoons olive oil, divided
• ●1 tablespoon butter
• ●1 medium onion, diced
• ●2 cloves garlic, minced
• ●1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• ●¼ teaspoon ground nutmeg
• ●4 cups chicken or vegetable stock
• ●½ cup heavy cream (optional)
• ●Salt and freshly ground black pepper
• ●Toasted pumpkin seeds and a drizzle of cream, for garnish

Method

1. Preheat your oven to 200°C (400°F).
2. Brush the cut sides of the squash with 1 tablespoon olive oil. Season with salt and pepper. Place cut-side down on a lined baking sheet. Roast for 40 to 45 minutes, until completely tender when pierced with a knife.
3. Let cool slightly, then scoop the flesh from the skin. Discard the skin.
4. While the squash roasts, heat the remaining olive oil and butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook until soft and golden, about 8 minutes.
5. Add the garlic and thyme. Cook for 1 minute.
6. Add the roasted squash, nutmeg, and stock. Bring to a simmer and cook for 10 minutes.
7. Blend until very smooth using an immersion blender or in batches in a standing blender. Return to the pot.
8. Stir in the cream if using. Season with salt and pepper. If the soup is too thick, thin with additional stock until it reaches your preferred consistency.
9. Serve in warmed bowls with toasted pumpkin seeds, a swirl of cream, and a crack of pepper.
10. *Storage:** Refrigerate for up to 5 days. Freezes well for 3 months (add cream after reheating).
11. *Seasonal note:** Roasting the squash is the key step. You could boil it, but roasting caramelizes the natural sugars and gives the soup a depth that boiling can't achieve. For an extra layer of flavor, add a peeled, cored apple to the pot with the squash — it blends in seamlessly and adds a subtle sweetness.