small butternut squash, halved and seeded
1/2 red onion, roughly chopped
12 baby carrots
1 tbsp. olive oil
salt and pepper

  • arrange squash face up on a baking sheet with other vegetables, drizzle with olive oil, and season with salt and pepper
  • turn squash face down
  • bake at 400°F for 45 minutes, until vegetables are tender
  • rest for 10 minutes to let the vegetables cool enough to handle
  • scoop flesh from squash into a blender with remaining vegetables

1/2 cup cream
1 cup vegetable or chicken stock
1 tsp. thyme
other spices to taste (e.g. chipotle/garlic/cumin/coriander for a smokier and spicier soup)

  • add to blender and puree until smooth
  • add additional stock to adjust texture, and adjust salt and spices to taste

source: https://cafedelites.com/butternut-squash-soup/

11/04/2024: made this last night and added a little too much chipotle powder, making it spicier than i wanted. but overall very good flavor from roasting the vegetables as opposed to just sauteeing/boiling them.