Silky, rich and comforting, this roasted butternut squash soup is the perfect four ingredient fall/winter soup recipe.
Heat oven to 400F.
Peel butternut squash and onions. Cut butternut squash into 1-inch cubes and quarter the onions. Place both on a large baking sheet and toss with olive oil, thyme and salt.
Roast the vegetables until tender and slightly caramelized, about 20 to 25 minutes. Meanwhile, warm broth in a pot on the stove.
Once tender, transfer half the roasted squash and onions to a blender with half of the stock, blend until smooth and transfer to a large pot. Repeat with the remaining vegetable and broth.
Serve garnished with thyme and fresh ground pepper if desired.
Above are the instructions to make the soup using a blender. I have a Cuisinart Velocity blender and I love it. Living in a condo can be tough on space and this blender is a three-in-one.
If you have an immersion blender (lucky you, I still have to get one) you can heat the broth in a large pot and then transfer the roasted vegetables to the pot for blending - easy peasy and fewer dishes!
If you find the soup is too thick just add more broth. On the other hand, if it is too thin, heat on the stove to evaporate the liquid to the desired consistency.