Ingredients (serves 4–6):

• 1 large butternut squash, peeled, seeded & cubed

• 2 tbsp Meyer Lemon Olive Oil (plus extra for drizzling)

• 1 onion, chopped

• 3 cloves garlic, minced

• 4 cups vegetable broth

• 1 tsp salt

• ½ tsp black pepper

• Optional garnish: roasted pumpkin seeds, fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp Meyer Lemon Olive Oil, salt, and pepper. Roast on a sheet pan for 25–30 minutes until caramelized.

2. In a large pot, heat 1 tbsp Meyer Lemon Olive Oil. Add onion and garlic, sauté until softened.

3. Add roasted squash and broth. Simmer 10 minutes.

4. Blend until smooth (immersion blender or regular). Adjust seasoning.

5. Serve hot, drizzled with extra Meyer Lemon Olive Oil and sprinkled with pumpkin seeds.