This savory butternut squash soup recipe is thick, creamy, and low calorie soup is made with roasted squash, onion, carrots, garlic, zucchini, and herbs. Bake the ingredients on a sheet-pan, blend, and enjoy!
Preheat the oven to 400 degrees Fahrenheit. Add all ingredients to a large sheet pan or roasting pan, and toss to combine.
Roast the vegetables for 30 minutes, turning half way.
Once vegetables have finished cooking, transfer to a blender (or a pot, if you are using an immersion blender). Add the water or vegetable stock and blend on high for a few minutes until the soup is a smooth creamy consistency.
Taste and adjust seasoning as necessary, adding salt and pepper if you prefer.
Portion and store in airtight containers for the week!