A delightful and creamy roasted butternut squash soup, perfect for cozy evenings.
Preheat your oven to 400°F (200°C).
Preheating ensures even roasting of the squash.
Cut the butternut squash in half lengthwise and remove the seeds.
Use a sturdy knife for easier cutting.
Place the squash halves on a baking sheet, drizzle with olive oil, and roast for 40 minutes until tender.
Roasting enhances the natural sweetness of the squash.
In a large pot, sauté the chopped onion, garlic, carrot, and celery in a bit of olive oil until softened.
Stir frequently to prevent burning.
Scoop the roasted squash flesh into the pot and add the bay leaf, nutmeg, and enough water or stock to cover the vegetables.
Remove the bay leaf before blending.
Simmer the mixture for 20 minutes to blend the flavors.
Keep the heat low to avoid overcooking.
Remove the bay leaf and blend the soup in batches until smooth.
Allow the soup to cool slightly before blending to avoid splatters.
Return the soup to the pot, stir in the cream, and season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Serve the soup hot, garnished with a swirl of cream or a sprinkle of nutmeg.
Serve with crusty bread for a complete meal.
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