Roasted Butternut…
Ingredients
  • 1 butternut squash, halved and seeded
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
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Steps
  1. Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet. Roast in preheated oven until tender, about 30 minutes. Remove from oven and let cool.
  2. Heat the olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in roasted butternut squash, vegetable broth, thyme, salt, and pepper.
  3. Bring to a boil; reduce heat to low and simmer for 15 minutes.
  4. Remove from heat and let cool slightly. Carefully transfer soup to a blender or food processor; blend until smooth.
  5. Return soup to pot over low heat until heated through. Serve hot.
Tags
butternut squash
soup
roasted
vegetarian
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