30 Minute Vegan Butternut Squash Soup

So, I broke down and put the heat on this morning. The Fall chill is definitely in the Boulder air and I find myself starting to crave creamy, warm soup. This simple, clean, vegan butternut squash soup can be whipped up in 30 minutes flat, with the help of pre-cut raw squash, a carton of low-sodium vegetable broth and a great blender!

2 bags (12 oz each) Trader Joes Butternut Squash (pre-cut in their refrigerator case)

2 Tbsps olive oil (divided)

2 cloves garlic, minced

1/2 large yellow onion, diced

1/2 tsp ground nutmeg

3 - 4 cups low-sodium vegetable broth

salt/pepper to taste

1. Preheat oven to 400. Spread pre-cut squash on a foil lined baking pan.

2. Drizzle 1 Tbsp. of the olive oil and a pinch of salt and pepper onto the squash, stir to cover.

3. Roast squash for 15-20 mins, or until soft when pierced with fork (for even faster soup, chop the squash in smaller pieces before roasting). Turn squash pieces over once during roasting for even cooking.

4. While squash is roasting, heat 1 Tbsp olive oil in a med saute pan over med/high heat. Add garlic and onion. Saute for 5 mins or until onion is softened but not brown. Stir in nutmeg while still on the heat for another minute, or until fragrant.

5. Pour vegetable broth, roasted squash and onion mixture into Vitamix, or any high powered blender,

6. Blend on high power until smooth and creamy. Taste and and add additional salt and pepper as desired.

Enjoy!!