Roasted Butternut Squash Soup


2 smaller size butternut squash 1 yellow onion

3-5 medium size celery 2-3 medium size carrots

1-2 tbsp oil 3 garlic cloves, minced

3 vegetable bouillon cubes 5-6 cups of water

1 tsp garlic powder 1 tsp onion powder

1 tsp dried thyme Salt and pepper


Preheat your oven to 400 degrees Fahrenheit.

Cut your butternut squash in half, drizzle with oil, then place cut side down on parchment paper and roast until tender, about 45 minutes. While your squash is roasting, fry your chopped onion in a splash of oil for about 5 minutes, add your garlic and cook another two minutes or so then add your diced celery and carrots. Cook about 7-10 minutes on medium heat, stirring often. Once your butternut squash is done, remove from the oven and let cool for a few minutes until you can work with it. Add your Veggie cubes and water to your pot. Add the roasted butternut squash and let simmer for 30 minutes or until all vegetables are soft. Use an immersion blender, or transfer chunks of vegetables to your high powered blender and pulse a few times until smooth. (If it's too thick you can add more water if you need, but you may need another bouillon cube if you find it isn't flavourful enough.) Add back to your pot, reheat if necessary. Season with garlic powder, onion powder, thyme, and salt and pepper. Enjoy!

Serves 5-6