BLESS THIS MESS
Butternut Squash Soup is creamy, full of flavor, and satisfying! This four-ingredient soup can be made warm and ready to eat in just under an hour.
Prepare the squash by cutting it in half and scooping out the seeds. Drizzle the flesh of each squash half with the olive oil and season with salt and pepper.
Place the squash cut side up on a baking sheet. Bake in the oven until fork tender.
Scoop the roasted flesh of the squash into a blender or food processor. Add the vegetable broth, garlic powder, ground ginger, and ground nutmeg.
Blend until smooth and creamy.
Serve warm and enjoy!