Description:
From "Real Simple Magazine"

This is my favorite butternut squash soup recipe. You can make it vegetarian by substituting the chicken broth with vegetable broth.

Roasting the squash before you add it to the soup results in a rich, caramelized flavor. But if you don't have the time, you can skip this step. I personally love it roasted and will sometimes just roast the squash and eat it with couscous.

Hands-on time: 25 minutes
Total time: 2 hours

Ingredients:
1 3-pound butternut squash
3 tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium chicken broth

Directions:
Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat.
To Freeze:
Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months.
To Reheat:
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.