Roasted Butternut Squash Soup

Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a large baking sheet. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Roast in the oven for 35-40 minutes, turning halfway through, until the squash is tender and lightly caramelized.

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 7-8 minutes until the vegetables are soft and translucent.

Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

Once the butternut squash is roasted, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and add fresh thyme, ground cinnamon, ground nutmeg, salt, and black pepper.

Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10-15 minutes to let the flavors meld together.

Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. Return to the pot if needed.

Taste and adjust seasoning if necessary. If the soup is too thick, add a little more broth or water until desired consistency is reached. Reheat gently if needed.

Serve hot, drizzled with a swirl of heavy cream and garnished with chopped fresh parsley.