Easy Creamy Butternut Soup


Easy Creamy Butternut Soup

Easy Creamy Butternut Soup
Easy Creamy Butternut Soup

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  • 1 large butternut squash, cubed
  • 1 yellow onion, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups veggie broth


  1. Preheat oven to 425°F

  2. Place the squash and onions on a baking sheet. Drizzle with the oil, salt, and pepper. Toss to coat.

  3. Spread the squash and onions out into one layer. Roast for 25-30 minutes, turning once half-way through.

  4. Let the veggies cool, then place them in a pot with the veggie broth. Blend until smooth.

  5. Heat on medium until warm.

    *Optional: Garnish with roasted pumpkin seeds and goat cheese.

Care: Oven Safe to 480°F | Dishwasher | Microwave | Freezer Safe

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