Roasting the butternut squash before making the soup adds a depth of flavor that is hard to resist. The caramelized edges of the squash give the soup a slightly sweet and nutty taste. This creamy and velvety soup is seasoned with warm spices like cinnamon, nutmeg, and ginger, which complement the natural sweetness of the squash. Top it with a dollop of sour cream or a sprinkle of toasted pumpkin seeds for added texture.
