Roasted Butternut Squash Soup Recipe

Soup Preparation

1. 1

   Roasting the Squash

   Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes or until tender and caramelized.

2. 2

   Sautéing the Aromatics

   In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

3. 3

   Blending the Soup

   Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and add the fresh thyme. Bring to a simmer and cook for 10 minutes. Use an immersion blender or transfer to a blender to puree until smooth. Adjust seasoning with salt and pepper.