Roasted Butternut Squash Soup

Instructions

1. Preheat the oven to 425 degrees. Halve the squash lengthwise and remove the seeds. Line a rimmed baking sheet with foil, then drizzle 1 tablespoon of olive oil over the cut side of the squash and place face-down on the pan. Roast for 45 minutes, until squash is soft. Set aside until cool enough to handle.
2. Heat a large stock pot over medium heat. Add remaining olive oil, onion and garlic; cook for 2 minutes until fragrant. Scoop flesh from squash and add to the pot with ginger, nutmeg, broth and 1/3 cup of cream. Reduce heat and simmer for 5 minutes.
3. Puree soup with an immersion blender or in batches with a stand-up blender. Divide between four bowls, drizzle with remaining cream and sprinkle with pepitas.