# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 celery stalks, chopped
05 - 3 garlic cloves, minced
→ Liquids
06 - 4 cups gluten-free vegetable broth
07 - 1/2 cup heavy cream (or coconut milk for dairy-free option)
08 - 2 tablespoons olive oil
→ Seasonings
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon salt, or to taste
12 - Optional: 1/4 teaspoon cayenne pepper or smoked paprika
# How To Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly and roast for 25 to 30 minutes until tender and caramelized.
03 - Heat remaining olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 to 7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add roasted squash to the pot. Pour in vegetable broth and bring to a simmer. Season with nutmeg, salt, pepper, and optional cayenne or smoked paprika. Simmer for 10 to 15 minutes to meld flavors.
05 - Remove pot from heat and puree the mixture until smooth using an immersion blender or countertop blender in batches.
06 - Stir in heavy cream or coconut milk. Adjust salt and pepper to taste.
07 - Gently rewarm if necessary and serve hot. Garnish with a swirl of cream, toasted seeds, or fresh herbs if desired.
