Wolfgang Puck Butternut Squash Soup Recipe

Preheat oven to 375°F.

Place the butternut squash cubes on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender.

In a large pot, heat some olive oil over medium heat. Add the onions and garlic and cook until softened.

Add the roasted butternut squash to the pot and stir to combine.

Pour in the broth, nutmeg, salt, and pepper and bring to a boil. Reduce heat to low and let the soup simmer for 10-15 minutes.

Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer the soup to a blender in batches and puree until smooth.)

Stir in the heavy cream and continue to cook for another 5 minutes over low heat.

Serve hot and garnish with croutons or a dollop of sour cream if desired.