Effortless Roasted Butternut Squash Soup

Start by chopping your carrots and onions, then add them to a tray lined with parchment paper. Don't forget to chop the carrots into smaller pieces than the squash to ensure everything cooks evenly. And drizzle with olive oil. Roast until they're soft and tender.
1 package of frozen and chopped butternut squash, 1 onion, 3 tablespoons olive oil or more for drizzling
Transfer those beautifully roasted veggies into your blender. Add a dollop of butter, a drizzle of maple syrup, a pinch of nutmeg, and some chicken broth. Blend until silky smooth.
1/2 carrot, 1 teaspoon salt, 1 tablespoon of maple syrup, 1/4 teaspoon ground nutmeg, 1 to 2 tablespoons butter, 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
The soup should be at the perfect temperature to devour straight away. If not, you can always warm it up in the microwave or on the stove, but remember that means an extra dish to wash!

This soup is incredibly easy to make. The trickiest part is cutting the carrots to the right size. Carrots take longer to cook than the butternut squash, so to ensure everything is done at the same time, you must either cut them smaller (which is what I usually do) or give them a head start in the oven. If you prefer not to do either, just add them to a separate baking tray. This way, you can take them out of the oven without risking burning the other veggies.
I don't find it necessary in my oven, but if you think yours will burn your veggies, you can always cover it up with some foil. If you have any questions, let me know! :)
I’ve also uploaded a new video for this recipe! In the video, I use half a head of garlic, which wasn’t in my original recipe. You can totally add it or skip it—your choice. If you do add it, keep the peel on so it doesn’t burn in the oven. Once everything is roasted and the veggies are soft, the inside of the garlic should be perfectly squishy. Just remove the peel before you blend so it mixes into the soup perfectly.