“The only thing that would make this better is if there was more.” Evan’s exact words after finishing this delectable soup.
If you have yet to notice, I am obsessed with squash and since it is in season, I have been on a squash kick lately. This soup is one of my favourite dishes to make. It is jammed packed with flavour and all things lovely about squash 🙂
I made up this recipe on my own one night when I had some leftover squash in the fridge and whipped this Roasted Butternut Squash Soup together in hopes that it would turn out. I havn’t stopped making this soup since. It’s perfect, especially for the beautiful fall season.
What You Need:
- 1 medium butternut squash
- 2 cloves of garlic
- 1 medium onion
- Olive Oil
- Salt and Pepper
- 2-3 cups of vegetable broth
- Blender or hand-held blender
What You Need to Do:
- Preheat oven to 400.
- While the oven is heating up, prep all the veggies. Peel the garlic but leave it whole (if you don’t, the garlic will burn). Cut squash and onion into chucks.
- Place all veggies on a baking sheet, drizzle with olive oil, and give it a dash of salt and pepper. Mix with your hands until all the veggies are coated.
- Place in oven and cook for approx. 30 minutes or when all the squash is soft and fully cooked.
- Remove from oven and place all the veggies in a pot.
- Pour veggie broth into the pot if you are using a hand-held blender or blender if you are using a regular blender. Start with 2 cups. Blend the brother and veggies. If you find the soup is too think for your liking, add more brother until it is the desired consistency. After blending, allow the soup to cook for another 5 minutes.
VOILA! There you have it, Roasted Butternut Squash Soup. I love how roasting the veggies gives the soup such an intense, wonderful flavour.