Ingredients:

  • 2 lbs butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 1 Granny Smith apple, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3 cups low-sodium vegetable stock
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a rimmed baking sheet. Roast for 20–25 minutes until the edges turn a deep golden-brown with slightly charred spots.
  2. While the squash roasts, melt butter in a large pot over medium heat. Add the diced onion, carrot, and apple. Sauté for 5–7 minutes until onions are translucent. Stir in the minced garlic and cook for the final 60 seconds.
  3. Add the roasted squash and vegetable stock to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow flavors to combine.
  4. Stir in the heavy cream and ground nutmeg. Use an immersion blender to process the soup until completely smooth.
  5. Optional: Stir in fresh lemon juice for brightness before serving.