Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup heavy cream optional
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender.
- In a large pot, sauté onion and garlic until softened.
- Add roasted butternut squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Carefully puree the soup with an immersion blender or in batches in a regular blender.
- Stir in heavy cream (if using).
- Season with salt and pepper to taste.
