How to make Oven Roasted Butternut squash soup || #healthy ||#easy ||#recipe || #usavlogs

​‪@StaywithSush‬ #soulfood#soup#recipe#butternutsquashsoup #soup #ovenroasted Roasted Butternut Squash Soup Roasted butternut squash soup is flavorful and easy to make. Just roast the butternut squash ,onion and garlic and toss it in a blender with the remaining ingredients and blend it up. Ingredients: Roasted Butternut Squash Soup 1 big/ 2 small -butternut squash 1 tablespoon avocado oil/olive oil 1 small onion halved 2-3 garlic cloves peeled 1 teaspoon salt 1/4 teaspoon ground nutmeg 3 - 4 cups vegetable broth/water cracked black pepper to taste 1 tablespoon butter optional Garnish pepitas pumpkin seeds parsley cracked black pepper Instructions 1. Preheat your oven to 425 degrees fahrenheit. Slice the ends of the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. 2. Use a spoon to remove the seeds and membrane. 3. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. 4. At the 30 minute point, coat the cut half of the onion(outer layer removed) with oil as well toss the peeled garlic pods and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven. 5. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, salt, nutmeg, butter and vegetable broth/water. Blend on high for several minutes or until creamy with sufficient water.Start with 2 cups of vegetable broth/water and add more to achieve your desired consistency. Taste the soup and add more salt and pepper if needed. 6.Pour the soup into a bowl and garnish with pepitas, parsley and cracked black pepper. Enjoy the hot creamy soup :)