Antoni's Roasted Butternut Squash Soup

Ingredients

5 cups 1/2-inch cubes peeled, seeded butternut squash (from a 21/2-pound squash)

2 medium carrots, chopped into 1/4-inch pieces (about 11/2 cups)

1/4 cup extra-virgin olive oil

Kosher salt

1 medium onion, coarsely chopped (about 11/2 cups)

2 tablespoons finely chopped tender fresh cilantro stems (optional)

2 tablespoons grated peeled fresh ginger

1 garlic clove, finely chopped

1 tablespoon grated lime zest (from 1 to 2 large limes)

2 teaspoons honey

4 cups low-sodium chicken or vegetable broth

21/2 tablespoons fresh lime juice (from 1 to 2 large limes)

1/2 cup full-fat sour cream

1/2 cup roasted salted cashews, coarsely chopped

Coarsely chopped fresh cilantro for garnish (optional)

Red pepper flakes for sprinkling (optional)

Directions

Heat the oven to 425°F, with a rack in the middle. Put the squash and carrots on a baking sheet and toss with 2 tablespoons of the oil and ¾ teaspoon salt. Roast, stirring once halfway through, until lightly golden in spots and the carrots are crisp-tender, 25 to 30 minutes. Remove from the oven.

In a large Dutch oven or other wide heavy pot, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cilantro stems, if using, and cook, stirring occasionally, until the onion is golden, 10 to 12 minutes. Add the ginger, garlic, lime zest, honey, and ¼ teaspoon salt and stir for 1 minute, then add the roasted vegetables.

Add a splash of the broth and scrape the bottom of the pot with a wooden spoon to release all of the golden bits. Add the remaining broth and 1 cup water, increase the heat to high, and bring just to a boil. Reduce to a simmer and cook the soup until the flavors come together, 7 to 10 minutes.

Working in batches, carefully puree the soup in a blender until smooth. (The soup can be refrigerated for up to 5 days. If you're making it ahead, wait until you've reheated it before adding the lime juice; it loses its oomph when reheated.) Stir in the lime juice, then adjust the salt to taste.

Ladle the soup into bowls. Swirl 2 tablespoons sour cream into each bowl. Sprinkle with the cashews. Finish with cilantro, if using, and a pinch of red pepper flakes.