Roasted Butternut Squash Soup

Butternut squash is a winter squash found year round in California but its peek seasons are fall and winter. Right now you can find butternut squash for pretty cheap and it is ripe and ready to eat. Today I really wanted a creamy soup but I wanted to keep it healthy and vegan if I could, so I concocted this easy recipe for a creamy butternut squash soup that only takes a few ingredients. If you would like to add parmesan cheese to this soup it would de delicious.

Ingredients

1 butternut squash peeled, seeded and chopped into 1 inch cubes
1 yellow onion chopped to about 1 inch
2 tbs olive oil
1-2 tsp of salt to taste
1/2 tsp cayenne pepper
1 tbs brown sugar
1/4-1/2 cup water or vegetable broth
a drizzle of honey or coconut syrup for garnish

Preheat your oven to 400 degrees

Place your chopped butternut squash and yellow onion on a baking sheet. Drizzle olive oil, salt, cayenne pepper and brown sugar over your vegetables. Mix together well with your hands to make sure everything is evenly coated. Put into the oven at 400 degrees for 35 minutes. Once your vegetables have roasted put them into a blender or food processor and blend well. Add your water or vegetable stock slowly until the soup is the texture you desire. Taste to see if you need more salt or pepper. If your soup has cooled down during this process place into a pot and heat up on low for about 5 minutes. Once it is ready drizzle coconut syrup or honey on top, and then it is ready to serve.

Yields 2-4 servings