The perfect creamy, comforting soup made with just a few fresh ingredients.
Bake butternut squash, flesh down, on pan at 400F for 45 minutes until a knife pierces through flesh easily.
Scoop out contents of squash and add to saucepan. Add remaining ingredients and puree with a handheld immersion blender until smooth. Alternately, add roasted squash and all ingredients to high powered blender and blend on high until smooth.
In saucepan, cook for an additional 5 minutes until hot. Serve warm and enjoy!
Add more liquid for a thinner soup and less liquid for a thicker soup. Store in refrigerator for 3-5 days (if you don't eat it all at once!)