The first day of fall here in Vancouver was rainy and cool, and it had me craving fall foods! I happened across some delicious looking butternut squash at the farmer's market, so decided on a gluten free (vegan) roasted butternut squash soup recipe.
I'm always surprised how easy blender soups can be. While this recipe takes 45 minutes total time, it's not all active - in fact I managed to get a whole second meal going at the same time while the squash was roasting.
Make sure to pin this recipe for Thanksgiving as it's the perfect appetizer!