Cooking Instructions:

Preheat your oven to 425 degrees Fahrenheit. Carefully halve the butternut squash and scoop out the seeds. Place the squash halves on a baking sheet and drizzle with olive oil, then season with salt and pepper.

Roast the squash in the preheated oven for 40 to 50 minutes, or until it's tender when pierced with a fork. About 30 minutes into roasting, add the chopped onion to the baking sheet to allow it to caramelize alongside the squash.

Once the squash and onion are roasted, remove them from the oven and let them cool slightly. Scoop out the flesh of the squash and place it in a blender. Add the roasted onion, chopped shallot, minced garlic, and any additional spices or sweeteners you prefer.

Pour in the vegetable broth, starting with 3 cups, and blend the mixture on high speed until it's smooth and creamy. If the soup is too thick, you can add more broth to reach your desired consistency.

After blending, taste the soup and adjust the seasoning with additional salt, pepper, or spices as needed. For extra creaminess, incorporate butter or more oil at this stage.

Serve the soup hot, garnished with pepitas, chopped parsley, and freshly ground black pepper. Enjoy your delicious butternut squash soup! This soup is perfect for cozy dinners during cold weather, making it a great addition to your fall and winter meals.

For those looking to enhance their butternut squash soup experience, consider experimenting with different spices or adding ingredients like carrots, celery, or even a touch of curry powder for a unique twist.

Remember to properly prepare the squash to guarantee a smooth texture, and don't hesitate to adjust the flavors to suit your taste.

This soup can be refrigerated for up to 4 days or frozen for up to 3 months, making it a great option for meal prep!