This delicious soup is just the thing to warm you up on a cool autumn day (and is easy to store if you want to meal prep it in advance).

Ingredients:

•   3 1/2 lb butternut squash

•   1 Tbsp extra virgin olive oil

•   1 small yellow onion, halved

•   1 garlic clove, peeled

•   1/2 tsp maple syrup

•   1 tsp salt

•   1/4 tsp ground nutmeg

•   1/4 tsp ground ginger

•   4 cups vegetable broth

•   Pepper, to taste

Directions:

1.      Preheat the oven to 425°F and slice off the ends of the butternut squash before carefully slicing the squash in half lengthwise. Remove the seeds and membrane with a spoon (bonus: save the seeds and roast them later for a snack).

2.      Place the butternut squash on a baking tray with the cut side facing up. Coat the cut sides of the squash with oil and sprinkle with salt and pepper. Next, flip the butternut squash over so the cut side is down and place the tray in the oven to roast.

3.      After 30 minutes in the oven, coat the cut sides of the onion halves with oil and place them cut side down on the baking tray with the butternut squash. Roast for an additional 30 minutes and then remove the tray from the oven.

4.      After the squash has cooled enough to handle, use a large spoon to scoop out the flesh of the squash and transfer it to a blender along with the onion, garlic, maple syrup, salt, nutmeg, and ginger. Start by adding 3 cups of the vegetable broth and blend on high, adding more broth to achieve your desired consistency. Add salt and pepper as desired.

5.      Pour the soup into bowls and garnish with pumpkin seeds, pepper, parsley, or whatever else you would like to add and enjoy!