Butternut Squash Soup

This is such a simple and comforting soup to whip up on a fall or winter day.

(Serves: 5)

Ingredients:

• 1 large butternut squash - halved & seeds removed

• 1 Tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp dried thyme

• 4 cups (or one 900mL carton) of chicken broth

• 2 Tbsp butter

• 1 Tbsp honey

Directions:

Preheat the oven to 400 F. Line a large baking sheet with parchment paper.

Place cut, de-seeded squash inside-up on the baking sheet. Drizzle with oil, salt, pepper & thyme. Turn squash orange side down. Roast for 30 minutes or until squash is soft to touch and browning on the skin. Let cool before peeling off the skin.

Place peeled squash, broth, butter & honey in a large blender. Puree until smooth.