Simple Roasted Butternut Squash Soup

Fall is here and so is cozy season. I love to start incorporating soups this time of year that warm you up and still pack in the seasonal veggies. Eating a cold salad just doesn’t feel quite right. I don’t like complicated recipes with a bunch of ingredients so I try to keep it simple. A big pot of soup is also a great way to prep for your week for easy lunches. This year in my garden, I decided to concentrate on growing butternut squashes instead of a variety of squashes. Butternuts seem to grow well on a trellis in my climate and once fully cured they keep well in my pantry for months. Last year I had a Butternut Squash last 11 months in my pantry!

Recipe:

• 1 medium (or a couple small) butternut squash
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups of vegetable broth
• 1 tsp of dried thyme
• Salt and pepper to taste
• Olive oil

Instructions:

1. Wash and de-seed your butternuts. Cut in half and add to a sheet pan with a drizzle of olive oil. I also choose to wash and roast the seeds. They roast similar to pumpkin seeds and provide delicious crunchy nutrients that can be eaten separately or added as a garnish to salads or soups.
2. Roast the Butternuts (cut side up) until soft and caramelized in a 375-400 degree oven. This is about an hour in my oven. Your oven may vary. Poke with a fork to make sure the flesh is soft.
3. Heat a large pot over medium heat and add a drizzle of olive oil.
4. Add the onion, garlic, carrot, and celery to the pot and sauté until the vegetables are softened, about 5 minutes.
5. Add the cooked butternut squash, vegetable broth, and cooked veggies to a blender. Blend until smooth. Add a little more vegetable broth if the soup is too thick to blend.
6. Add blended veggies/soup back to pot and dried thyme salt and pepper to taste.Be careful this may be very hot! Bring to a simmer for 15-20 minutes to incorporate seasonings to floor the soup.
7. Serve hot and enjoy! Sometimes if I am feeling extra I will add a few of the roasted seeds to the top with some fresh parsley.