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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Butternut Squash
Peel, seed, and cut the butternut squash into cubes.
- 3
Roast the Squash
Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
Cooking
- 4
- 5
Add Broth and Squash
Once the squash is roasted, add it to the pot along with the vegetable broth and nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 6
Blend the Soup
Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
- 7
Adjust Seasoning
Taste the soup and adjust seasoning with more salt and pepper if needed.
Serving
- 8
Serve
Ladle the soup into bowls and swirl in a tablespoon of crème fraîche. Garnish with chopped chives.
