– Butternut Squash – Salt – Pepper – Thyme
Preheat oven to 350 degrees F. In a large mixing bowl, mix olive oil (2 tablespoons), herbs, salt, and pepper with the sliced butternut squash until evenly coated.
In a Dutch oven or large soup pot, add 3 tbsps regular olive oil, garlic, and chopped yellow onion, and heat over medium heat for a few minutes until they are translucent.
Add the roasted butternut squash and stir, add vegetable broth (or chicken broth, if not vegan) and 2 cups of water, and stir.
Using an immersion blender, carefully blend the soup until it's evenly blended. Alternately, you can blend in a blender in batches (make sure you hold the lid on tight!). Serve and enjoy!