Instructions:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash and chopped onion with olive oil, salt, and pepper on a large rimmed baking sheet.
- Roast vegetables for 35–40 minutes, stirring halfway, until the squash edges are slightly caramelised and tender when pierced with a fork.
- Transfer the roasted vegetables to a large Dutch oven or heavy-bottomed pot. Add the vegetable broth and the pinch of nutmeg (if using). Bring the mixture to a gentle simmer over medium heat for about 10 minutes to let the flavors marry.
- Remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until completely smooth and velvety. Safety Note: If using a countertop blender, work in batches, filling the blender only halfway, covering the lid vent with a kitchen towel, and blending until smooth.
- Taste the soup. Adjust salt and pepper as needed. If the soup is too thick, add a splash more broth or hot water until the desired consistency is reached.
- Ladle the Velvety Autumn Hug Butternut Squash Soup into bowls and serve hot, garnished with a drizzle of pumpkin seed oil and toasted seeds, if desired.