Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Chop the onion and mince the garlic.
Place the cubed squash on a baking sheet. Drizzle with olive oil, sprinkle with rosemary, and season with salt and pepper. Roast for about 25 minutes or until tender and slightly caramelized.
In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the roasted squash to the pot along with the vegetable broth. Let it simmer for 10 minutes, then blend until smooth using an immersion blender.
Stir in the ground nutmeg and adjust the seasoning with salt and pepper. Serve warm.Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 11gg17%
- Saturated Fat 1.5gg8%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 350mgmg15%
- Potassium 500mgmg15%
- Total Carbohydrate 25gg9%
- Dietary Fiber 3gg12%
- Sugars 4gg
- Protein 2gg4%
- Vitamin A 308% IU
- Vitamin C 49% mg
- Calcium 6% mg
- Iron 5% mg
- Vitamin D 0% IU
- Vitamin E 10% IU
- Vitamin K 8% mcg
- Thiamin 10% mg
- Riboflavin 8% mg
- Niacin 10% mg
- Vitamin B6 20% mg
- Folate 8% mcg
- Vitamin B12 0% mcg
- Biotin 0% mcg
- Pantothenic Acid 10% mg
- Phosphorus 10% mg
- Iodine 0% mcg
- Magnesium 15% mg
- Zinc 4% mg
- Selenium 2% mcg
- Copper 10% mg
- Manganese 15% mg
- Chromium 0% mcg
- Molybdenum 0% mcg
- Chloride 0% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.