Ingredients:
3 lbs of butternut squash
2 teaspoons avocado oil
4 tablespoons of butter
1 garlic clove
1 tablespoon of chopped sage
3 ½ cups vegetable broth
½ teaspoon cumin
½ teaspoon nutmeg
sea salt and pepper
Instructions:
Preheat the oven to 400°F.
Peel and cube the butternut squash into roughly 1-inch pieces.
Toss the squash with the avocado oil and spread evenly on a baking sheet. Roast for 30–40 minutes, or until tender and lightly golden.
In a large pot, melt the butter over medium heat. Add the garlic and chopped sage and sauté for 1–2 minutes, until fragrant.
Add the roasted squash to the pot, followed by the vegetable broth. Season with cumin, nutmeg, sea salt, and pepper.
Bring to a gentle simmer and cook for about 10 minutes, allowing the flavors to come together.
Blend the soup directly in the pot until creamy and smooth. You can also carefully transfer it to a blender in batches.
Taste and adjust the seasonings as needed. Serve warm with a sprinkle of salt, pepper and some pumpkin seeds on top.