This easy roasted butternut squash soup is what creamy, dreamy soups are made of. It's both sweet and savory to keep you warm and satisfied when it's cold outside!
Preheat oven to 400°F. Peel and cube the butternut squash. Toss in olive oil and season with salt and pepper. Roast on a sheet pan at 400°F about 20 minutes - until caramelized.
In a large stock pot, sauté the onions in olive oil. Add the roasted squash and broth. Simmer 10-15 minutes. Blend until smooth. Top with crushed walnuts and a drizzle of EVOO or a couple large croutons.
* I use an immersion blender. If you don’t have one, carefully transfer the warm soup to a regular blender in batches to purée.