We are well into winter and all the cold weather and gloominess that grey skies can bring. You just want to stay in your warm house cuddled up by the fire with a fuzzy blanket, watching a movie. What better way to spend a cold winter’s day than to enjoy some roasted butternut squash soup?

This soup is actually really simple to make. You prepare everything and really even before your movie is over, your soup is just about ready.

For those who would like to roast your squash and veggies all on one baking dish, you can go right ahead and well as well as dice your squash. Personally I like to let my oven do the hard work. It is so much easier to scoop the cooked squash out rather than trying to peel and dice it raw. If you do decide to peel and dice than adjust your cooking time accordingly. You’ll probably shave off about twenty minutes in the oven… Which you will spend on the peeling and diced… Get my point?

Let your oven do the work while you’re cuddled up watching a great movie!

Roasted Butternut Squash Soup (Paleo/ Vegan/ Gluten Free/ Dairy Free)

1- 2-3 lb. butternut squash

2 tsp. olive oil- divided

2 medium apples- diced

1 medium onion- diced

2 inches of ginger- peeled and minced

1 tsp. dried thyme

fresh ground black pepper

3 c. vegetable stock (make sure its gluten free if buying)

Preheat oven to 350 degrees

Cut squash in half lengthwise. Scoop out seeds. (I roast mine). Place squash cut side up onto a baking sheet. Brush with one teaspoon of olive oil and sprinkle with black pepper. Put into oven to bake. Bake until you can pierce squash easily with a fork, approximately one hour.

Put diced onion, apple, ginger, one teaspoon of olive oil, and thyme into a medium size baking dish. Stir thoroughly. Bake for approximately 40 minutes or until apple is fork tender.

Pull squash and onion/ apple mixture out of oven when cooked. Let squash cool enough to scoop squash out of skin. Now, if you have an immersible blender you can put all of your ingredients into a pot and blend until pureed. If you only have a blender, then divide your ingredients in half. Puree half at a time. Put soup into a pot and heat thoroughly. Add sea salt and pepper to taste. Really, I didn’t add any because the soup was so delicious on its own.

Store in the fridge in a covered container for up to five days. Freezes beautifully.

Shared on: Allergy Free Wednesday, Gluten Free Recipe Fix, Healthy Vegan Fridays, Gluten Free Fridays, Savoring Saturdays