This soup can be frozen for a few months, if you have leftovers. I keep some around for a quick meal, and it can last for up to a week in a sealed container in the refrigerator.If you have time, you can roast the squash at a slightly lower temperature of 350°F/175°C for up to 60 minutes to get buttery soft, slightly more caramelized squash.
Servings: 4servings
Calories: 171kcal
Ingredients
1butternut squashabout 3 pounds, or 4 1/2 cups of uncooked 1-inch cubes
Prepare a baking sheet with a sheet of parchment paper, non-stick mat, or grease the baking sheet with oil.
Cut the squash in half, the long way. You can remove the seeds now, or wait until the squash is roasted when they'll be a bit easier to scoop out.
Rub the inside of each squash half with some olive oil.
Coat the onions with oil and then place them on the baking sheet so the squash halves can rest on top of the onions.
Place the garlic and thyme inside each squash half and then place them face down on top of the onions on the baking sheet.
Roast the squash and onions for about 40 minutes, or until the squash is tender and you can insert a fork in the thickest part.
Cool the squash and remove the thyme (and seeds if you didn't already). Scoop out the squash and place it into a blender along with the garlic and onions.
Add the broth or water to the blender, 1/2 teaspoon of salt, and then blend until the soup is smooth. You may need to blend the soup in batches.
Serve with yogurt, tahini, flavored oil, or pesto, and the chili lime pepitas below.