Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Creamy butternut squash soup perfect for a cold fall evening!

Ingredients Nutrition

Directions

  1. Arrange squash and carrots on a large baking sheet.
  2. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
  3. Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
  4. Add in spices, and cook 1 min longer; remove from heat.
  5. When squash and carrots are roasted, add to stock pot.
  6. Add in broth, cover, and cook over low heat about 20 minutes.
  7. Working in batches, run soup through a blender, or use an immersion blender until smooth.
  8. Can be served with a dollop of Greek yogurt and pumpkin seeds.