There’s quite literally ~nothing~ like a cozy soup... especially on a monday 🥹 Butternut Squash Soup🥣🤤 3lbs Butternut Squash Salt Olive Oil 1 Onion— chopped 4 Garlic Cloves— minced 2 Carrots— chopped Fresh Rosemary— chopped Fresh Sage— Chopped Fresh Thyme— Chopped 4 tbsp Butter 4-7c Chicken Broth 1/2c-1c Heavy Cream Crusty Bread🥖 *Note on fresh rosemary, sage & thyme: you can always use dried, just keep in mind it is more potent dried so add less to begin! *You can also add croutons, bacon or seeds at the end! I’ve even seen apples! Preheat your oven to 400. While it heats, cut your squash into cubes. Drizzle with olive oil and salt and spread on a non stick baking sheet. If your baking sheet isn’t 150% non stick, use parchment paper. Bake for 30 mins/until tender. Chop onion, carrots, rosemary, sage and thyme, and then mince garlic. Add butter to your pot and melt over medium heat. Add onion and carrot and cook for 10ish minutes, constantly stirring. Stir in garlic and and spices, and cook for another 1-2 minutes, until fragrant. Lightly salt and pepper. Add chicken broth and stir until it comes to a boil and then add the roasted squash. Stir for another few minutes until the flavors are combined and then add the soup to a blender! If you have an immersion blender that’s perfect and if you don’t, blend your soup in batches in a regular blender like me :) Vent your blender so steam can escape! Return the soup back to the pot and add some heavy cream. Taste before serving and add more seasonings if you feel it needs it! I always add more because I loveeeeeeeee seasonings :) Serve with bread and enjoy!!!! #fallrecipes #soupseason #souprecipe #fallflavors