Roasted Butternut Squash Soup

• 1 Large butternut squash, peeled and diced 
• 6 Tablespoons olive oil
• Salt and black pepper to taste
• 2 Tablespoons butter
• 2 Onion, chopped
• 1 Celery stalk, thinly sliced
• 1 Large carrot, chopped
• 1 Tablespoon fresh thyme
• 3 1/2 Cups chicken or vegetable stock
• 4 Cloves garlic, crushed

PREPARATION

1. In a large baking dish, toss the butternut squash with 4 tablespoons olive oil and season with salt and pepper. Roast at 400º F until tender, 25-30 minutes.
2. In a large pot over medium heat, melt butter and 2 tablespoons olive oil. Add the onion, celery and carrot and cook until softened, 7-10 minutes. Add the garlic and season with salt, pepper and the thyme.
3. Add the roasted pumpkin and pour in the broth; simmer for 15 minutes, then, using an immersion blender, blend the soup until creamy.
4. Serve and Enjoy!

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