Ingredients

• 1 large butternut squash, cubed
• 1 onion, diced
• 2 cloves garlic
• 4 cups vegetable broth
• 1/2 cup cream
• 1 tsp cinnamon
• Olive oil
• Salt and pepper

Instructions

1. Roast squash cubes at 400°F for 30 minutes
2. Sauté onion and garlic
3. Add roasted squash and broth
4. Simmer for 15 minutes
5. Blend until smooth
6. Stir in cream and cinnamon
7. Season and serve with pumpkin seeds