Honey roasted butternut squash soup is like a hug in a bowl and the perfect comforting fall meal. Perfect for making ahead, vegetarian and gluten-free!
Generously drizzle the cut-side of the butternut with the olive oil and honey then season.
Place cut-side down in a roasting pan then add 1 cup of water and cover with foil.
Roast for 45-60 mins or until the butternut is completely tender and starting to caramelize.
Remove from the oven then scoop out the flesh, discarding the skin and seeds.
In a large pot, fry the leeks, celery, carrot and onion in a few tablespoons of olive oil/butter until soft and fragrant then add the garlic and herbs.
Cook the soup base for 5-10 minutes until the vegetable just start to caramelize then add the roasted butternut and chicken stock.
Reduce the heat and allow to simmer for 20-30 minutes until all the vegetable are cooked through and the stock has reduced slightly.
Remove the herbs and transfer the soup to a blender then blend until completely smooth. Pour back into the pot and add the cream.
Bring back up to a simmer, cooking for another 5 minutes then season to taste and serve.