Butternut squash is loaded with vitamins A and C and makes a filling and sweet meal. Try my version of butternut squash soup that is naturally gluten free, dairy free and can be made vegan as well when you use vegetable broth.
Preheat the oven to 350º F. Lightly grease a non-stick baking sheet.
Add the cubed and diced butternut squash, onion, carrots, and celery to the baking sheet. Toss with 1 tbsp oil, salt, pepper, thyme, and rosemary. Bake for 40-45 minutes (tossing the mixture halfway through) until the vegetables are nicely roasted but not burned.
Add the slightly cooled roasted vegetables to a food processor, high-speed blender, or a bowl (if using your immersion blend), and blend with 1-2 cups of the broth until smooth. (I reserve a few butternut squash cubes prior to blending to add as a soup topping).
Add the blended mixture and remaining broth to a large stock pot. Bring the soup to a boil, then reduce the heat and simmer, uncovered, until the soup is warmed through and the mixture has slightly thickened. It will thicken the longer it simmers. Add additional salt (if needed) to taste.
Top individual portions with pumpkin seeds (optional) and reserved roasted chunks of squash.
Notes
Cutting butternut squash is a huge time suck. Save time and purchase butternut squash pre-cut and cubed at the grocery stores.Top your soup with homemade gluten-free croutons, crushed crackers, or pumpkin seeds (as shown).