• Preheat oven to 425°F
• Rinse your butternut squash, cut it in half and place, cut side up, on a baking sheet. Sprinkle with salt and pepper and place in pre-heated oven. Roast for 35 minutes.
  1 Butternut Squash
• Add 1/2 red onion to baking sheet. Continue roasting for 10 more minutes.
  1/2 Red Onion
• When the vegetables are caramelized remove from oven and allow to cool for ~10 minutes.
• Place roasted vegetables, 3 cups of broth, and salt and pepper into a blender. Puree until smooth.
  3-4 cups Vegetarian Broth, salt and pepper
• Add into a soup pot and simmer for 5-10 minutes, until heated through.
• Serve immediately, with toppings, if wanted.

Optional Roasted Butternut Squash Seeds

• Reduce oven temp to 400°F.
• Rinse the reserved seeds from the butternut squash well, making sure all of the pulp is removed.
  seeds
• Place the seeds in a small bowl, along with the olive oil, salt, and pepper.
  1 tsp olive oil, salt and pepper
• Spread evenly on a parchment paper lined baking sheet and roast for about 10 minutes.