# What You’ll Need:
→ Main
01 - 1 butternut squash, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, chopped
03 - 3 cups vegetable broth
→ Flavorings
04 - 2 tablespoons pure maple syrup
05 - 1 teaspoon ground cinnamon
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Garnish
08 - Toasted pumpkin seeds
# Step-by-Step Guide:
01 - Preheat oven to 400°F (200°C). Arrange butternut squash cubes on a parchment-lined baking sheet and roast for 25 minutes, until golden and tender.
02 - In a large pot over medium heat, sauté the chopped onion until soft and translucent. Add the roasted squash, vegetable broth, ground cinnamon, salt, and black pepper. Stir to combine.
03 - Bring the mixture to a gentle simmer, cover, and cook for 15 minutes. Using an immersion blender or standard blender in batches, blend the soup until completely smooth.
04 - Ladle soup into bowls, drizzle each serving with maple syrup, and garnish with toasted pumpkin seeds before serving.
