Easy Creamy Butternut Soup

DIRECTIONS

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.