This velvety soup starts with butternut squash roasted until deeply caramelized and fork-tender, then blended into a silky, spoon-coating puree with a warm hit of cinnamon, nutmeg, and ginger. Softened onion and garlic build a mellow, savory base, while a finish of heavy cream gives the whole pot extra richness and body. Toasted pepitas add a welcome crunch on top, along with a final drizzle of cream for a restaurant-style finish. It's an easy one-pot recipe that comes together mostly hands-off while the squash roasts, making it a great choice for a cozy weeknight dinner or a make-ahead lunch. Naturally smooth and comforting, this is a soup you can feel good serving on a gluten free table without a second thought.
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Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet and brush with 1 tbsp of the olive oil. Season with a pinch of salt and pepper.
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden brown.
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