Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 carrots, chopped
• 3 garlic cloves, chopped or 2 tsp garlic powder (I was out of minced)
• 1 tsp thyme
• 3 pinches of nutmeg
• Salt and pepper to season – I did generous amounts
• 3 to 4 cups vegetable broth
  

Recipe:

1. Preheat the oven to 425 degrees.
2. Pierce squash.
3. Place in microwave for 3-5 minutes to soften the skin. Remove from microwave then cut off both ends once squash is cooled.
4. Cut with sharp knife down the center lengthwise into two halves and scoop out seeds.
5. Chop onion and carrots.
6. Line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan face down and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Drizzle olive oil over the carrots and onion – season with salt and pepper.
7. Place veggies in the oven, roast for about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the veggies aside until it’s cool enough to handle, about 10 minutes.
8. Drizzle 1-2 tbsp of olive oil into a pan and place roasted veggies in the pan – add thyme, garlic, pepper, salt.
9. Add 3-4. cups of vegetable broth (I used 3).
10. Blend – I used an immersion blender but you can also place the soup in a blender and do it that way instead.
11. Adjust seasonings to your liking and enjoy!! I added Greek yogurt for some creaminess.