Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash (peeled, cubed)
- 1 onion chopped
- 2 carrots chopped
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- salt and pepper to taste
- splash of cream (optional)
Instructions
- Roast squash, onion, and carrots with olive oil at 400°F (200°C) for 25–30 minutes
- Blend roasted veggies with broth and thyme until smooth
- Simmer for 10 minutes, adjust seasoning, and finish with cream or coconut milk
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