Roasted Squash Soup.

The weather is cooling down and we’re serving up this Roasted Squash Soup. It’s simple, delicious, and ridiculously easy to throw together.

1 large butternut squash or pre-diced cubes (approx 24-32 oz diced)
1 medium yellow onion sliced into 1/4 inch pieces
5-6 garlic cloves, peeled
3/4-1 cup milk of choice OR broth
2 tbsp Big Horn Wild Mushroom & Sage or UP Extra Virgin Olive Oil
1/4 tsp each, salt, pepper
optional, ground thyme, to taste

Directions: preheat oven to 400 degrees F. Dice and season squash with oil, salt, and pepper. Create a foil pouch and place garlic and onions inside; season same as squash and then close top of pouch. Toss all items onto 1-2 sheet pans. Roast, tossing once, for 40-50 mins, or until squash, garlic, and onions are golden and tender. Transfer roasted veggies to a blender or food processor along with milk or broth and blend until smooth and creamy. Enjoy!