Roasted Butternut Squash Soup

Ingredients

• 2 pounds Butternut Squash, peeled and cubed
• 1 medium Yellow onion, chopped
• 4 whole Garlic cloves, peeled
• 4 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• ½ tsp Black pepper

Directions

1. 1

   Preheat oven to 400 degrees Fahrenheit.

2. 2

   Toss the cubed butternut squash, onion, and garlic with olive oil, salt, and pepper on a large baking sheet.

3. 3

   Roast in the oven for 30 to 35 minutes until the squash is fork-tender and slightly caramelized.

4. 4

   Transfer the roasted vegetables to a large pot or blender.

5. 5

   Add the vegetable broth and thyme to the pot and blend until smooth and creamy.

6. 6

   Return the soup to the pot and heat over medium heat until warmed through before serving.

No community photos yet. Be the first to show how yours turned out!

Comments

No comments yet — start the conversation.