Creamy & Healthy Butternut Squash Soup

Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread in a single layer.

Roast for 25-30 minutes, or until tender and slightly caramelized. While the squash is roasting, heat a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the roasted butternut squash, vegetable broth, thyme, nutmeg, and red pepper flakes (if using) to the pot. Bring to a simmer.

Reduce heat and simmer for 15 minutes, allowing the flavors to meld.

Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until smooth and creamy.

Return the soup to the pot. Stir in coconut milk or Greek yogurt (if using) for added creaminess. Season with salt and pepper to taste.

Serve hot, garnished with your favorite toppings like toasted pumpkin seeds, chopped parsley, or a swirl of coconut milk.