1butternut squashpeeled and chopped into 1 to 2 inch pieces (about 4 to 5 cups)
1onioncut into quarters
1 to 2Tbspextra-virgin olive oil
4cupsbroth or water
freshly ground black pepper(optional)
Pumpkin seeds(optional, for garnish)
Preheat oven to 400 F. Line rimmed baking sheet with unbleached parchment paper. Place squash, cauliflower, and onion pieces on lined baking sheet. Drizzle with olive oil and make sure all vegetables are coated and distributed evenly. Use another lined baking sheet if required. Place in oven and bake for 25 minutes.
Meanwhile, in large pot, warm broth or water on medium-low heat, while vegetables are in oven.
After vegetables are done roasting, take out of oven. Carefully add to soup pot. Add salt and mix well.
You can use an immersion blender or a vented blender. Place immersion blender into soup pot and carefully purée soup until smooth. If using vented blender, carefully add soup into blender container and purée until smooth. This may need to be done in several batches.
Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!
Per serving: 139 calories; 6 g protein; 6 g total fat (1 g sat. fat); 19 g total carbohydrates (5 g sugars, 8 g fiber); 837 mg sodium