Roasted Butternut Squash and Sage Soup

Ingredients

• 2 lb butternut squash
• 1 count yellow onion
• 3 cup vegetable broth
• 1 tsp thyme
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1

   Roast cubed butternut squash and onion in the oven at 400F for 30 minutes.

2. 2

   Transfer roasted vegetables to a pot and add vegetable broth and thyme.

3. 3

   Simmer for 10 minutes to meld flavors.

4. 4

   Use a blender to process the mixture until completely smooth.

5. 5

   Season with salt and pepper before serving.