Preheat the oven to 375°F. Chop the butternut squash into chunks. Coat with 1 tbsp of olive oil, some salt and pepper (to taste). Bake for 30 minutes.
Over medium-high heat, add 1 tbsp of olive oil to a large pot. Add onions and cook for 2 minutes. Next, add the garlic, carrots, salt, pepper, rosemary, nutmeg and cinnamon and cook for 5 minutes. Turn to high heat and the vegetable stock and boullion. Bring to a boil and then reduce down to a simmer. Simmer for 5 minutes and remove from heat.
Once the squash is done, add half the squash and half the soup base to a high-powdered blender. Blend on high for 2 minutes. Then, do the other half and combine.
You can put the soup, once blended, back on the stove top to heat it up. Serve and enjoy!
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