November brings crisp air and earlier and earlier darkness with it, creating the perfect time for warm, comfort food. It's soup season, and with butternut squash hitting its peak right around now, it's a great time to make a fast, easy and nutritious butternut squash soup. This versatile winter squash provides natural sweetness and creamy texture that pairs beautifully with fall spices.

Simple Roasted Butternut Squash Soup

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Serves 4-6

Ingredients:

3 lbs butternut squash, peeled and cubed

1 large onion, chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 tsp ground ginger

1/2 tsp nutmeg

2 tbsp olive oil

Salt and pepper to taste

Optional: 1/4 cup heavy cream

Instructions:

Preheat oven to 425°F. Toss squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.

In a large pot, sauté onion and garlic until fragrant. Add roasted squash, broth, ginger, and nutmeg.

Simmer 15 minutes, then blend until smooth using an immersion blender.

Stir in cream if desired, season to taste.

What's your favorite kind of autumn soup? Let us know in the comments below!