Butternut Squash Soup

Preheat the oven to 400°F (200°C).

Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet cut-side up.

Drizzle the squash with olive oil, sprinkle with salt, and roast in the preheated oven for about 40 minutes, until the flesh is tender and easily pierced with a fork.

While the squash is roasting, heat a large pot over medium heat and add the butter. Once melted, add the chopped onions and garlic, and cook until softened and fragrant.

Remove the roasted butternut squash from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the onions and garlic.

Pour in the vegetable broth and add the ground cinnamon, nutmeg, salt, and pepper. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld together.

Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.

Return the soup to the pot and heat it over low heat for another few minutes until heated through.

Serve the butternut squash soup hot, garnished with a swirl of cream or a sprinkle of chopped fresh herbs if desired.