Butternut squash soup

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
3. Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
4. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
5. Add the roasted squash to the pot, along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes to blend the flavors.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
7. Return the soup to the pot if using a blender. Stir in the heavy cream or coconut milk and heat gently until warmed through. Adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with chopped fresh sage leaves if desired.