2 tablespoons olive oil
1 butternut squash, peeled and cubed
1 baking potato, peeled and cubed
1 large onion, cut into fourths
4 cups chicken broth
1. Preheat oven to 400F. Combine squash, potato, and onion in a 9×13 glass baking dish. Coat with olive oil, sprinkle with a pinch of salt and pepper and roast for 50 minutes.
2. Add vegetables to a large pot filled with the chicken broth. Bring to a boil and simmer for ten minutes. Blend with an immersion blender until smooth. Alternatively, the soup can be blended in a food processor in small batches.
3. Return to pot and simmer for ten more minutes. Add salt and pepper to taste and enjoy.