This creamy roasted butternut squash soup recipe is a staple for cold nights in our home. You’ll be amazed at how simple it is to prepare this fall-favorite, and how satisfying the flavors are!

INGREDIENTS

• 1 medium butternut squash, peeled and diced into cubes

• 1 yellow onion, peeled and roughly chopped

• 2 carrots, peeled and roughly chopped

• ¼ tsp kosher salt

• ¼ tsp black pepper

• 3 tablespoons olive oil

• 2 cups stock, vegetable or chicken
  

  For garnish:

• ¼ cup roasted pumpkin seeds or squash seeds

• Sage leaves

• A dollop of crème fresh

INSTRUCTIONS

1. Preheat oven to 375 degrees.

2. Spread squash, onion, and carrots onto two baking sheets. Sprinkle with salt and pepper and toss with olive oil.

3. Roast for 20 minutes or until brown and crisp on the outside and tender on the inside.

4. Remove from the oven and let cool.

5. In a high-powered blender, puree the vegetables carefully by adding stock in a steady stream. Blend on medium-high until desired consistency is reached. Use the amount of stock that gives you the soup thickness you want.

6. Heat soup in a large pot on medium heat. Adjust seasonings by adding more salt and pepper as needed. When heated through, serve in individual bowls with pumpkin seeds, sage leaves, and a touch of crème fresh.