Easy Creamy Butternut Soup
Easy Creamy Butternut Soup
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Ingredients
- 1 large butternut squash, cubed
- 1 yellow onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups veggie broth
DIRECTIONS
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Preheat oven to 425°F
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Place the squash and onions on a baking sheet. Drizzle with the oil, salt, and pepper. Toss to coat.
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Spread the squash and onions out into one layer. Roast for 25-30 minutes, turning once half-way through.
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Let the veggies cool, then place them in a pot with the veggie broth. Blend until smooth.
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Heat on medium until warm.
*Optional: Garnish with roasted pumpkin seeds and goat cheese.
Care: Oven Safe to 480°F | Dishwasher | Microwave | Freezer Safe
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