Roasted Butternut Squash Soup with Nutmeg

Ingredients

Makes 6 servings

• 2 butternut squash, peeled and cubed
• 3 tbsp olive oil
• 1 onion, diced
• 5 cups vegetable stock
• 1/4 tsp nutmeg
• 1/3 cup heavy cream

Instructions

1. Preheat oven to 400°F, toss squash with olive oil, roast 30 min until tender and lightly caramelized.
2. Sauté onion in a pot until soft, 5 min.
3. Add roasted squash and stock, simmer 10 min.
4. Blend until smooth, stir in nutmeg and cream before serving.