In effort to use up all of our leftover veggies before our produce stand closes for the winter, I decided to make our favorite roasted butternut squash soup and it did not disappoint. Keep reading for the recipe!

What you’ll need -

1 butternut squash, halved with seeds removed
1 onion, halved and peeled
3 large carrots, halved and peeled
5-6 cloves of garlic
2 tablespoons olive oil
rosemary
salt and pepper, to taste
4 cups chicken broth
heavy cream, to taste
optional croutons and pumpkin seeds

Instructions -

1. preheat oven to 400 degrees. On a baking sheet, toss all veggies with olive oil, salt, and pepper. Roast for 25-30 minutes, or until veggies are soft and tender.

2. Add all veggies to a blender with broth and cream. Blend until smooth. Top with croutons and seeds.

Enjoy!