1large butternut squashabout 3 pounds, peeled and seeded and cut in 1-inch chunks
1yellow onionchopped
1teaspoonkosher salt
1/2teaspoonblack pepper
4cupslow sodium veggie broth
Instructions
Preheat the oven to 425 degrees F.
Place the squash and onions on a rimmed baking sheet and drizzle with the olive oil, salt, and pepper. Gently toss everything together to coat the squash .
Spread the squash and onions out into one layer (if needed, use two pans to avoid overcrowding) and roast for 25 to 30 minutes, turning once half way through.
Let the veggies cool down enough so that you can work with them and then place the roasted squash and onions in a high speed blender along with the broth. Blend until you have a rich, creamy soup (adjust broth as needed, you may need a little more or a little less).
Transfer to a pot and heat over a medium heat until warmed through. Adjust seasonings and enjoy.
Notes
*NOTE: I like to top with this soup with roasted pumpkin seeds and goat cheese.This is of course optional, but very delicious.