Ingredients:

  • 2 lbs (900g) butternut squash, peeled and cubed
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (14g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 3 cloves (9g) garlic, minced
  • 4 cups (950ml) vegetable broth
  • 1 tbsp (12g) brown sugar
  • 2 oz (56g) Neufchatel cheese, softened
  • ½ cup (120ml) heavy cream
  • ¼ tsp (1g) ground nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes, tossing halfway through, until the edges are golden-brown and the squash is tender.
  2. Melt butter in a Dutch oven over medium heat. Add the diced onion and carrots, sautéing until the onions are translucent and smell sweet (about 5–7 minutes). Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Pour in the vegetable broth and brown sugar, bringing the mixture to a gentle simmer for 10 minutes. Stir in the roasted squash and softened Neufchatel cheese.
  4. Use an immersion blender to process the soup until it is completely smooth and velvety. Stir in the heavy cream and nutmeg, heating through on low for 2 minutes without letting the soup boil.