A velvety, comforting butternut squash soup made with roasted squash, creamy evaporated milk, and a hint of spice—perfect for chilly evenings.

2 pounds butternut squash, cubed

2 cups chicken or vegetable broth

3 tablespoons olive oil, divided

1 garlic clove, chopped

1 shallot, chopped

1 (12 oz.) can evaporated milk

1/4 teaspoon cinnamon

Salt and black pepper, to taste

1/4 teaspoon cayenne pepper

Zest of 1 orange (for garnish)

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1. Preheat oven to 400°F.

2. Toss cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.

3. Spread the squash on a baking sheet and roast for 25–30 minutes, stirring once or twice, until tender and lightly browned.

4. Add the roasted squash and broth to a blender. Blend until smooth and creamy.

5. In a large pot, heat 1 tablespoon olive oil over medium-high heat.

6. Add chopped garlic and shallots; sauté for 2–3 minutes until fragrant and soft.

7. Pour in the pureed squash mixture, then stir in evaporated milk, cinnamon, and cayenne pepper.

8. Season with salt and pepper to taste. Cook for 5 more minutes until heated through.

9. Serve hot, garnished with orange zest.

Use vegetable broth for a vegetarian version.

Evaporated milk gives the soup creaminess without heavy cream.

Add more cayenne if you like it spicier.

For an ultra-smooth texture, blend the soup in batches and strain if desired.

Pairs beautifully with crusty bread or a grilled cheese sandwich.