Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 10g)
  • 4 cups vegetable broth (32 fl oz / 950ml), low sodium
  • 1 teaspoon ground ginger (5g)
  • ½ teaspoon ground nutmeg (2.5g)
  • ¼ teaspoon ground cinnamon (1.25g)
  • Salt and black pepper to taste (about ½ tsp each / 2.5g each)
  • ½ cup heavy cream (4 fl oz / 120ml) (optional, for extra richness)

Instructions:

  1. Peel, seed, and cube the butternut squash.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add the cubed butternut squash, vegetable broth, ginger, nutmeg, and cinnamon to the pot. Season with salt and pepper.
  4. Bring to a boil, then reduce heat and simmer, covered, until the squash is very tender, about 25-30 minutes.
  5. Carefully blend the soup using an immersion blender until smooth. If using a standard blender, blend in batches, being careful to vent the lid to release steam.
  6. Stir in heavy cream (if using) and heat through.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of olive oil, a swirl of cream or yogurt, and fresh parsley (if desired).