The BEST Butternut Squash Soup!

THE best butternut squash soup

Ingredients

• 1 medium butternut squash (about 3 lbs), peeled, seeded and chopped into cubes.
• 1 - 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion diced
• 2 large carrots diced
• 2 stalks of celery diced
• 5 cups of chicken stock (or vegetable stock) 
• 1/2 cup heavy cream
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme leaves or 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt (or to taste)
• black pepper to taste

Instructions

• Preheat oven to 425 degrees Fahrenheit. 
• Place cubed butternut squash in a roasting pan and drizzle with 1 - 2 tablespoons of olive oil.
• Sprinkle with salt and pepper and pop in pre-heated oven.
• Roast the squash for 20-25 minutes or until it's tender.  
• Remove squash from oven.
• While squash is roasting, melt butter in a dutch oven or large soup pot over medium-low heat ensuring you don't brown the butter.
• Add diced onions, carrots and celery and cook over medium-low heat stirring often until vegetables are beginning to soften -  about 10 minutes.
• Add 4 cups of stock and roasted squash to the pot.  
• With lid on, simmer over low heat for about 15-20 minutes until vegetables are very tender.
• Remove from heat.
• Puree the soup in a blender or with a hand held blender until you have a velvet like consistency.  
• Return the puree to the pot and add remaining 1 cup of chicken or vegetable stock, heavy cream, poultry seasoning, thyme, salt and pepper.  
• Stir to combine and heat through.
• Adjust seasonings as necessary.
• If the soup is too thick, add more stock to desired consistency.
• Serve warm with thyme leaves and some freshly ground black pepper (optional, but looks pretty)!

This roasted butternut squash soup embodies the spirit of fall in every spoonful.  So whether you're snuggled up by the fire or hosting a festive gathering, this soup is sure to impress your taste buds and warm the hearts of everyone who indulges.