1. Heat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt and pepper. Spread on a baking sheet and roast 25-30 minutes, until tender and slightly charred.
2. Chop the onion and garlic. In a large pot, heat the oil and sauté the onion and garlic over medium heat until the onion is translucent, about 5 minutes.
3. Add the roasted squash to the pot with the vegetable broth and the grated nutmeg. Bring to a boil, then reduce the heat and simmer for around 15 minutes to blend the flavors.
4. Puree the soup with an immersion blender until smooth or work in batches in a countertop blender (be careful of hot liquid).
5. Add the heavy cream, if using, and season to taste with more salt and pepper. Stir and heat through, but do not boil.
6. Serve hot, garnished with fresh parsley if desired.
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