Creamy Roasted Butternut Squash Soup with Blue Cheese

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup crumbled blue cheese
• 1/4 cup heavy cream
• fresh parsley for garnish

Directions

1. Preheat oven to 400°F. Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 20 minutes, stirring once, until the squash is soft and lightly browned.
2. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, until the onion is softened. Add the vegetable broth, thyme, oregano, basil, pepper, and salt and bring to a boil.
3. Add the roasted squash to the pot and reduce heat to low. Simmer for 10 minutes, stirring occasionally.
4. Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a blender or food processor.
5. Stir in the blue cheese and cream and simmer for an additional 5 minutes.
6. Serve with a sprinkle of fresh parsley, if desired.

Interesting Facts

• Butternut squash is a type of winter squash that has a sweet, nutty flavor.
• Roasting the squash brings out its natural sweetness, making it a perfect addition to soups.
• Blue cheese is a type of cheese made with cow's milk or sheep's milk, and has a distinct sharp flavor.