Roasted Butternut Squash Soup

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up, and drizzle with 1 tablespoon of olive oil. Roast for 45 minutes or until tender.
2. Step 2: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Step 3: Add the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Step 4: Scoop the roasted squash flesh into the pot and add the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Step 5: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
6. Step 6: Stir in the heavy cream and cook for an additional 5 minutes or until heated through.