Butternut Squash soup is a fall favourite for many, and is so simple to make at home! Doesn’t require a ton of prep time but is delicious and hearty, and feels like fall!
- 1/2 white onion, diced
- fresh thyme
- 4 cups vegetable broth (low sodium is best)
- 1 medium sized butternut squash
- salt and pepper to taste
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- Preheat the oven to 450ºF
- possible, slice the butternut squash in half prior to baking (if the squash is still unripened this might be a bit harder and require to be baked first before you can cut it)
- If cut in half, sprinkle salt & pepper to taste on the squash prior to taste for better flavour.
- Place the squash on a baking sheet and roast for 30- 40 minutes (depending on the size of the squash… larger may need a bit more time in the oven)
- Let the squash cool (if it was too hard to cut prior to baking this is when you should cut it)
- Scoop out the seeds inside and discard, scoop out inner squash and put in a separate bowl to the side
- In a saucepan on medium heat, heat 2 tbsp of olive oil, when sizzling add the minced garlic, onion as well as the garlic and onion powder
- Add the roasted butternut squash and mix with contents already in the pot
- Pour in 4 cups of vegetable broth and stir to cover all the vegetables & dry ingredients
- Turn heat down to simmer
- With immersion blender, blend contents on medium/ high setting to achieve desired consistency
- Add 2 cups of or coconut milk for an extra special yummy treat!
- Garnish with fresh thyme, salt & pepper to taste