Step 1

Melt the butter in a soup pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.

Step 2

Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.

Step 3

Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2 minutes at a simmer.

Step 4

Puree the soup, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).

Step 5

Taste the soup, and see if it needs more seasoning.

Step 6

Serve as is, or with a drizzle of heavy cream and a few pumpkin seeds, if desired. Enjoy!