Let’s get that fall feeling going! Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, a good pinch of salt, and some pepper. Spread ‘em out on a baking sheet—give ‘em room to roast!
Pop the squash in the oven for about 25-30 minutes, flipping halfway. You want ‘em golden and soft—oh, the smell is gonna make your kitchen so cozy!
While that’s roasting, heat the other tablespoon of olive oil in a big pot over medium heat. Add the chopped onion and let it soften for 5 minutes—stir it so it gets all sweet and happy.
Toss in the minced garlic and stir for 30 seconds—just enough to wake it up. Then scoop in the roasted squash—look at that gorgeous orange!
Pour in the broth and bring it to a simmer. Let it bubble for 10 minutes, stirring now and then. It’s all coming together—can you feel the warmth yet?
Time to blend! Use an immersion blender right in the pot, or carefully transfer it to a regular blender—smooth it out until it’s creamy perfection. Stir in the heavy cream and nutmeg—oh, that’s the magic touch right there!
Taste it—add salt and pepper ‘til it’s just right. Ladle it into bowls, and if you’ve got those pumpkin seeds, sprinkle some on top for a little crunch. Serve it hot with crusty bread or just a big spoon—this is fall in a bowl, friends!