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This butternut squash soup is a perfect fall dish. It is a warm bowl of velvety goodness with the rich, earthy, and slightly sweet flavor of the roasted butternut, carrot, onion, and herbs.

This colorful recipe is easy to make. Roast all the ingredients in the oven for maximum flavor, then blend them into a creamy soup.

Butternut squash soup is a cozy yet elegant dish that can be enjoyed as a gorgeous appetizer, nourishing main course, or part of a special holiday meal.

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INGREDIENTS
2½ pounds (1 kilogram) butternut squash about 1 medium-sized. Peeled, seeded, and cut into chunks
½ pound (250 grams) carrots cut into small bite-size pieces.
1 large (1 large) onion quartered.
2 cloves (2 cloves) garlic crushed with the peel on.
5 sprigs (5 sprigs) thyme only the leaves.
5 leaves (5 leaves) sage
2 tablespoons (2 tablespoons) extra virgin olive oil
1 teaspoon (1 teaspoon) salt or more to taste.
⅛ teaspoon (⅛ teaspoon) black pepper
2 cups (500 grams) vegetable broth or more if the soup is too thick.
1 teaspoon (1 teaspoon) ginger peeled and grated.

Serves well with
1 squeeze lime juice + a swirl of heavy cream or coconut cream, a pinch of toasted nuts like pistachios or walnuts, and rosemary focaccia.

❤️ Nico & Louise
#soup #butternutsquash

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