If you are looking for a crowd-pleasing Thanksgivingappetizer, we have you covered. This Roasted Butternut Squash Soup is heartyand warm, a great way to start your holiday meal. A fall favorite ingredient,butternut squash is the star of this easy fall soup recipe. You can make itvegetarian by using vegetable stock, and you can serve it at the table or inlittle shot glasses as part of an appetizer display.
Prep the veggies and then place them on a baking sheet.
Drizzle the olive oilover the veggies and add the salt, pepper and thyme. Mix the vegetablestogether so they will roast evenly.
Put the veggies in the oven and bake for about 25 minutes or until the vegetables are soft.
Add the vegetables to a soup pot and cover with the stock.
Simmer, covered on low for about 15 minutes.
Let the soup cool slightly, for about 7 minutes. Puree the soup in the pot with an immersion blender. PRO TIP: If you don’t have an immersion blender, let the soup cool completely and puree it in a blender.
Once the soup is smooth, place the soup back on low to reheat until ready to serve.
Top the soup with OMG! Garlic Pretzels for a crunchy and herbaceous topping. Enjoy!