Roasted Butternut Squash Soup

Ingredients

• 1 large (baby sized) butternut squash
• 2 medium potatoes
• 5 tablespoons of olive oil
• 1 tablespoon of butter
• 1 medium-large onion
• 2 medium carrots
• 2 tablespoons of thyme
• 1 qt. of low-sodium chicken broth
• Salt and Pepper

Step 1.

Preheat your oven to 400.

Step 2.

Peel and cube your potatoes and your butternut squash. Take the seeds from your squash and rise them clean.

Step 3.

Toss the potatoes and the squash in 2-3 tablespoons of olive oil with salt and pepper in a large bowl. Once they are well coated, place them on a baking tray lined with parchment paper and put them into the oven for 20 minutes or until they are tender.

Step 4.

Using the remaining oil in your bowl, toss your seeds in there, add a little extra salt. Once well coated, place them on a baking tray lined with parchment paper and put them into the oven for 5 minutes. Take them out and shake/ flip them and put them back in for another 5 minutes. Watch them carefully so they don’t burn.

Step 5.

Peel and cut your carrots and chop your onion. In a large pot melt 1 tablespoon of butter with 2 tablespoons of olive oil and add in the carrots and onion. Season with salt, pepper, and 1 teaspoon of thyme. Cook until tender.

Step 6.

Add the potatoes and squash into the pot with the onions and carrots. Add in your chicken broth and bring to a boil. Let it simmer for 20 minutes.

Step 7.

Using an immersion blender, blend the soup until completely smooth. If you don’t have an immersion blender, use a regular blender and blend the soup in batches until there are no chunks left.

Step 8.

Top with seeds and thyme, and enjoy! The soup will keep for 5 days in the fridge.