Roasted Butternut Squash Soup with Egyptian Spices

Ingredients

• 1 medium Butternut Squash
• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• 4 cups Vegetable Broth
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Ground Coriander
• 0.25 teaspoon Cinnamon
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 0.25 cup Heavy Cream (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut the butternut squash in half, scoop out the seeds, and brush with olive oil.
3. 3Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
4. 4Let the squash cool slightly, then scoop out the flesh.
5. 5In a large pot, sauté chopped onion and minced garlic in olive oil until softened.
6. 6Add the roasted squash, vegetable broth, cumin, coriander, cinnamon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. 7Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender.
8. 8Stir in heavy cream (optional) before serving.

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