Recipe of Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Pumpkin seeds for garnish (optional)

Directions

1. 1

   Preheat oven to 400°F (200°C). Toss butternut squash, onion, carrots, and garlic with olive oil on a baking sheet.

2. 2

   Roast in the oven for 30-35 minutes or until vegetables are tender and slightly caramelized.

3. 3

   Transfer roasted vegetables to a pot, add vegetable broth, thyme, salt, and pepper. Simmer for 10 minutes.

4. 4

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

5. 5

   Stir in heavy cream if desired, and adjust seasoning. Simmer for an additional 5 minutes.

6. 6

   Serve hot, garnished with pumpkin seeds if preferred. Enjoy the delightful flavors of this homemade butternut squash soup!