Velvety Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 lb), peeled, seeded and cubed
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 onion, chopped
• 1 apple, peeled and chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• ¼ teaspoon ground nutmeg
• ¼ teaspoon black pepper
• Plain yogurt, toasted pumpkin seeds and fresh herbs, for serving

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Instructions

1. Heat the oven to 400°F. Toss the squash with 1 tablespoon olive oil and ½ teaspoon salt. Spread on a baking sheet and roast for 30 to 35 minutes, until tender and lightly caramelized.
2. Meanwhile, heat the remaining oil in a large pot over medium heat. Cook the onion and apple for 8 minutes until soft. Add the garlic for 1 minute.
3. Add the roasted squash, broth, nutmeg, pepper and remaining salt. Simmer for 10 minutes.
4. Blend until completely smooth using an immersion blender, or carefully in batches in a countertop blender (fill no more than halfway and vent the lid).
5. Thin with more broth if needed and adjust the seasoning.
6. Ladle into bowls and top with a swirl of yogurt, pumpkin seeds and herbs.

Recipe by Flavor Ora · https://flavorora.site/roasted-butternut-squash-soup.html