Check out this yummy recipe for Butternut Squash Soup from The Kitchen at A.S.Eats with Allison Eastland!

Roasted Butternut Squash Soup – serves 4-6

4 lbs Butternut squash – peeled and chopped into large pieces

3 cloves garlic, minced

Kosher salt

pepper

3-4 T olive oil, divided

1 onion, diced

2 carrots, diced

2 tsp dried thyme

7-8 C vegetable or chicken broth

1. Preheat oven to 400°.
2. Toss squash with garlic and 2-3 T olive oil and spread evenly on a baking sheet
3. Roast squash approximately 45 minutes, stirring every 15 minutes, until soft and browned.
4. Meanwhile, sauté onion and carrot in 1 T olive oil in large saucepan until softened. Add thyme. Remove from heat.
5. Place roasted squash and pan drippings into saucepan. Cover with broth.
6. Place back on stove and bring to a simmer, stirring occasionally.
7. Remove from heat.
8. Using a blender or stick blender, bend ingredients until smooth.