Cut butternut squash in half lengthwise and scoop out seeds. Toss with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast at 400°F for 35-40 minutes until edges caramelize and flesh is fork-tender.
3 lbs butternut squash, 2 tbsp olive oil, salt, pepper
Heat butter or olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook 1 minute until fragrant but not browned.
1 medium onion, 3 cloves garlic, 2 tbsp olive oil
Scoop roasted squash from skin and add to pot with sautéed aromatics. Pour in broth and bring to a simmer. Cook for 10 minutes to let flavors blend.
3 lbs butternut squash, 1 medium onion, 3 cloves garlic, 4 cups vegetable broth
Use an immersion blender directly in the pot, or transfer soup to a countertop blender in batches. Blend for 2-3 minutes until completely smooth with no visible chunks or fibers.
Remove pot from heat. Temper cream by mixing a few spoonfuls of hot soup into it, then stir cream into pot. Taste and adjust salt, pepper, and optional spices like nutmeg or cumin as desired.
0.5 cup heavy cream, salt, pepper, optional spices
