Autumn Squash Soup

1 butternut squash

1 yellow onion

2 tablespoons olive oil

1 (15-ounce) can pumpkin puree

4 cups vegetable broth

1 cup heavy cream

1/4 teaspoon curry powder

1/4 teaspoon cumin

1/2 teaspoon ground cinnamon

salt and pepper, to taste

pumpkin seeds, for garnish

Instructions

1.Preheat the oven to 400 degrees F.

2.Peel and dice the butternut squash into 1-inch cubes.

3.Peel the onion and cut into quarters.

4.Place the chopped squash and onion on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Stir the vegetables to coat completely.

5.Cook in the preheated oven for 20 minutes. After removing from the oven, let the vegetables cool for 10 minutes.

6.Puree the roasted squash and onion in a blender until smooth.

7.In a large stockpot, add the squash puree, pumpkin, vegetable broth, heavy cream, curry powder, cumin, and cinnamon. Bring to a low boil and then put on a low simmer for 20 minutes. Stir occasionally.

8.Taste and season with more salt and pepper accordingly. 

9.Garnish with pumpkin seeds.