3-Step Roasted Butternut Squash Soup

When it comes to fall, soup is a quintessential meal. It's comforting, versatile, and (in many cases) easy to whip up. The from-scratch recipe we've shared below is no exception; in fact, it's likely to become one of your favorites.

In just three steps—roast, blend, and heat—you'll have a delicious meal to keep to yourself or share with a loved one. It's also easy to make in bigger batches, and since most of the work is done by the oven, you're free to tackle other tasks around your home.

Next time you head to your local farmer's market, make sure to grab a butternut squash for your weekly menu. We promise it won't disappoint!

• 1 large butternut squash
• 3 tablespoons extra-virgin olive oil (plus more for drizzling)
• Garlic powder
• Sea salt
• Cracked pepper
• 1 teaspoon cumin
• 1/2 cup almond milk

1. Preheat oven to 400 degrees Fahrenheit. Wash butternut squash and split lengthwise, scooping out innards. Cut into slices width-wise (around 2 inches thick) and place on a greased baking sheet. Drizzle lightly with olive oil, then sprinkle generously with garlic powder, salt, and pepper. Roast for 30-35 minutes, until squash is softened and beginning to brown. Depending on your oven, it may need an additional 5 minutes.
2. Take squash out of the oven and, once cooled enough, remove outside peel (if cooked thoroughly, it should fall right off). Add to a blender with 1/2 cup of almond milk, 3 tablespoons of olive oil, 1 teaspoon of cumin, and more sea salt and pepper. Blend on medium (puree setting) for about 2 minutes, venting heat and being mindful not to burn yourself. Raise speed to highest setting (liquify) until the mixture is smooth. If needed, you can add more almond milk. Once blended, the soup should still be thick.
3. Transfer to a small pan on the stove, using a rubber scraper to get out all the soup. Over low heat, cover the soup with a lid and heat through until the mixture begins to bubble. Divide between two bowls, add more salt and pepper, and garnish with arugula or microgreens. You're ready to eat!

‍