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Roasted Butternut Squash Soup

I still have my storms, with the weather and personally today and I am thankful for both!

I look out on the beautiful fall foliage with the backdrop of different shades of gray. The earths last colorful celebration before winter. I don’t have to work or have much to do at home,I am so grateful to have a rainy day of relaxation. So for me nothing would better fit my dinner menu than a wonderful bowl of butternut squash soup and croissants.

I’m sure most of you who make this soup have this recipe but in case you don’t have it on hand here is a easy way to make butternut squash soup.

Preheat the oven at 400, you will need to do this so you can roast your squash.

1 onion

1 spring of thyme and rosemary

Salt and pepper

3 1/2 Cup veggie broth

1/2 Cup half and half   ( I use almond or coconut milk)

8 Cups cubed butternut squash,  a great time and money saving tip use precut but frozen squash.

Olive oil

When using frozen all you have to do is put  frozen cubs on a cookie sheet drizzle olive oil on  squash then rosemary, thyme, onion, salt and pepper then bake for about 40 minutes.

When the squash is done roasting put in food processor with remainder of ingredients. Then sit down and enjoy your soup.





Hi, I'm Gwyn a entrepreneur, mom of 2 and a grandma of 2! I had been married for a long time to an abusive alcoholic, this left me feeling broken and forgetting who I really was. I started gwyns day 1 as a way for me to share the awesome way God can heal, restore and give a wonderful life full of purpose and joy. My greatest passion is my family but also helping others . With this blog I hope to share uplifting quotes and stories for a healthy mind body and soul life style, as well as fun with crafts and recipes. Here is my mantra and the whole reason for the name of this blog, what a great reminder that every day is a brand new day we can start fresh and do better. Day One Matthew West from the album Live Forever Buy on Amazon | iTunes

One thought on “Roasted Butternut Squash Soup

  1. It sounds easy enough. I am going to try ii next week when I’m home. It sure sounds easier than using fresh squash with all the peeling and chunking, which is tough on the hands

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