Creamy Butternut Squash Soup

You come home from a long day at work or school and don't feel like putting in a lot of effort to cook a meal, yet still want something healthy and delicious. This butternut squash soup does just the trick---it is very healthy, easy to make, and satisfying, and while it is baking away in the oven, you can sit back, relax, and unwind.

Keep reading to find out how to make it:

Ingredients:

• 1 butternut squash (halved lengthwise and deseeded)

• 1 large carrot (cut into thick coins)

• 3 tomatoes (quartered)

• 1 yellow onion (quartered)

• 3 cloves of garlic (halved)

• ⁠a few sprigs of rosemary

• ⁠Italian seasoning

• ⁠salt and pepper to taste

• ⁠1 vegetable bullion cube

• 500 mL ⁠water (2 cups)

Procedure:

1. Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)

2. ⁠Prepare and chop the vegetables.

3. ⁠In a large baking dish, lay down parchment paper or aluminum foil.

4. ⁠Arrange the vegetables in the pan and drizzle with olive oil and season with the Italian seasoning, salt, and pepper. Place the rosemary on top.

It should look something like this:

5. ⁠Let bake until the vegetables are soft and can be easily blended (about 45-60 minutes).

6. ⁠Add the baked vegetables to a pot. Scoop out the squash meat from the skin. Add it to the pot as well. Remove the rosemary sprigs.

7. ⁠Add the water and bullion cube. Let boil until the cube dissolves.

8. ⁠Using an immersion blender, blend the mixture until smooth. Add more water if too thick.

9. ⁠Serve and top with a bit of cream (optional). Goes lovely with a grilled cheese sandwich.

Enjoy!