Butternut Squash Soup

This Butternut Squash Soup II is a creamy, comforting soup perfect for chilly days. Made with roasted butternut squash, onions, and a touch of cream, it offers a velvety texture and rich flavor that warms you from the inside out.

Ingredients:

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed

• 2 tablespoons butter

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken broth or vegetable broth

• 1/2 cup half-and-half or cream

• Salt and pepper to taste

• Optional: pinch of nutmeg or cinnamon for extra warmth
  
  

Directions:

1. Preheat oven to 400°F (200°C).

2. Place cubed butternut squash on a baking sheet and roast for 25-30 minutes until tender and caramelized.

3. In a large pot, melt butter over medium heat. Add chopped onion and garlic; sauté until translucent and fragrant, about 5 minutes.

4. Add roasted butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. Use an immersion blender or transfer the soup in batches to a blender to puree until smooth.

6. Stir in half-and-half or cream and heat gently without boiling.

7. Season with salt, pepper, and optional nutmeg or cinnamon to taste.

8. Serve hot, garnished with a drizzle of cream or fresh herbs if desired.

Nutritional Information (per serving, serves about 6):

• Calories: Approximately 180

• Protein: 3g

• Fat: 8g

• Carbohydrates: 25g

• Fiber: 4g

• Sugar: 5g

• Sodium: 600mg