IT'S OFFICIALLY SOUP SEASON: Creamy Butternut Squash Soup

Ingredients:

1 large butternut squash, halved
1 cup large cherry tomatoes
1 red bell pepper, whole
1/2 shallot
1 whole garlic clove
1-2 tbsp avocado oil
1-2 tbsp olive oil
1 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1/2 tsp smoked paprika, plus more to taste
1/2 tsp onion powder
1/2 cup vegetable broth
1/4 cup heavy cream, plus more for garnish
Chives, for garnish

Instructions:
1. Prepare Vegetables for Roasting: Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper. Place the halved butternut squash on the pan, along with the cherry tomatoes, red bell pepper, half shallot, and whole garlic clove.
2. Season and Roast: Drizzle the vegetables with avocado and olive oil. Sprinkle with salt, black pepper, smoked paprika, and onion powder. Rub the seasoning evenly over all the vegetables.
3. Roast Vegetables: Roast the vegetables in the oven for 1 hour, or until the squash is tender and the other vegetables are nicely caramelized.
4. Blend Soup Base: Let the vegetables cool slightly, then peel the skin off the butternut squash. Transfer all the roasted vegetables to a blender. Add 1/2 cup of vegetable broth and blend until smooth.
5. Finish the Soup: Pour the purée into a pot over medium heat. Add additional salt, black pepper, and smoked paprika to taste. Stir in 1/4 cup of heavy cream for added richness.
6. Serve: Ladle the soup into bowls. Garnish with a swirl of heavy cream and a sprinkle of chives.
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This recipe provides a velvety, flavorful butternut squash soup that’s perfect for a cozy meal. Enjoy!

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