Butternut Squash and Carrot Soup

Servings: 4 to 6

Ingredients:

• 8 Cups Vegetable Broth
• 1 Large Butternut Squash
• 1 Large Yellow or White Onion (or 2 Leeks)
• 8 Large Carrots
• 6 Garlic Cloves
• 2 Tablespoons Olive Oil or Avocado Oil
• 1 Teaspoon Salt
• Optional: Croutons ( Homemade Croutons) and fresh thyme

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F.
2. Prepare the Butternut Squash: Using a potato peeler, remove the skin from the butternut squash. Cut the squash in half lengthwise and scoop out the seeds. Slice the squash into 1-inch slices and arrange them on one or two baking sheets lined with parchment paper.
3. Roast the Squash: Bake the butternut squash slices for 45 minutes to an hour, or until they are tender and can be easily pierced with a fork.
4. Prepare the Base: While the squash is roasting, chop the onions and garlic into small chunks. Heat a drizzle of oil in a large pot over medium heat. Sauté the onions and garlic for about 2 minutes until they start to turn golden brown.
5. Cook the Soup: Add the vegetable broth to the pot with the onions and garlic. Bring the mixture to a light boil, then reduce the heat and let it simmer until the carrots are soft and easily pierced with a fork.
6. Blend the Ingredients: Once the butternut squash is roasted and tender, add it to the pot with the broth and vegetables. Use an immersion blender or transfer the mixture to a blender to purée until smooth.
7. Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with homemade croutons and fresh thyme if desired.