This soup has bold flavors of the roasted butternut squash itself—sweet, with subtle nutty-ness. The addition of caramelized onions imparts a rich complexity, while the spices, such as cinnamon and nutmeg, elevate the taste to a comforting and slightly earthy level. The sweetness is well-balanced, creating a savory profile I think you'll find both satisfying and indulgent.
Preheat your oven to 400 degrees.
Place the butternut squash cubes, chopped onion and carrots on a baking sheet then drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Roast in the preheated oven for about 25-30 minutes or until the squash is tender and lightly browned.
Add the roasted butternut squash and chopped apple to the pot.
Pour in the vegetable broth and add ground cinnamon and nutmeg.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, allowing the flavors to meld.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Exercise caution when blending hot liquids. Season to taste with salt and pepper. Garnish with a drizzle of cream and parsley.