Classic Butternut Squash Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the butternut squash in half lengthwise and remove the seeds.

3. 3

   Place the squash halves on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper.

4. 4

   Roast the squash in the oven for about 45 minutes, or until the flesh is tender.

5. 5

   While the squash is roasting, chop the onion and garlic.

6. 6

   In a large pot, heat the remaining olive oil over medium heat.

7. 7

   Add the chopped onion and garlic to the pot and sauté until the onion is translucent.

8. 8

   Once the squash is done roasting, scoop out the flesh and add it to the pot.

9. 9

   Pour in the vegetable broth and bring the mixture to a simmer.

10. 10

    Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

11. 11

    Season the soup with salt and pepper to taste.

12. 12

    Serve hot and enjoy your Classic Butternut Squash Soup.