Prepare butternut squash. Peel and deseed the squash. Cut it into 1 inch cubes. Add cubed squash and garlic to a bowl and toss with oil. Spread evenly onto a parchment lined sheet pan.
Roast butternut squash. Roast the butternut squash for about 40-50 minutes or until the squash is tender and caramelized slightly.
Blend. Once the butternut squash is tender and caramelized, transfer it to a blender. Add salt, white pepper, cinnamon, nutmeg, and 3½ cups of hot stock. Blend until smooth.***If you prefer a thinner soup, add 4 cups of hot stock instead of 3½.
Serve and enjoy! Serve the soup while it's hot!Optional: Serve with creme fraiche, candied bacon, and/ or bread.
Notes
Butternut squash soup can be stored in the fridge up to 7 days or in the freezer, up to 2 months.