I love a sheet pan meal, and I love a creamy soup; combine the two and you have this delicious, beautiful soup. With minimal prep, this easy recipe brings together sweet butternut squash, pearl onions, and aromatic garlic, all roasted to perfection. This flavorful, velvety soup is bound to be on repeat in your house, warming hearts and tummies with every comforting spoonful.
3 lb. butternut squash, sliced in half or cubed
10 oz. pearl onions, peeled
2 sprigs of thyme
1 head garlic
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon honey
32 oz. chicken broth
1. Line a sheet pan with parchment paper.
2. Place the head of garlic on a piece of foil, cover with two tablespoons of the oil, wrap up the foil and place it on the pan.
3. Toss the squash, onions, and thyme with oil and seasonings to coat.
4. Spread veggies on the sheet pan. Roast with the garlic at 425°F for 40-50 minutes.
5. Add roasted veggies (including garlic) to blender while piping hot and add broth.
6. Blend to a soupy consistency.
7. Transfer to bowls and enjoy!
Recipe by Yocheved Shvarzblat
Featured in the Whisk by Ami Magazine
Photo by Sruly Fryde
Ingredients sponsored by Evergreen Kosher
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