
I also love making this recipe because it makes enough for me to enjoy for a few days plus store some in the freezer. Check out my recipe below and the link to download the recipe via Google Docs so you can make your own.
Thanks for reading!
Link to Download and Print Recipe via Google Docs

Total Time 2 hours
Prep Time 20 minutes
# Servings 8 Servings
Cost ~$10
Ingredients:
1 large butternut squash
1 large onion
4 stalks celery
1/3 cup olive oil
1 tbsp. salt
1/4 tbsp. ground pepper
1/2 tbsp. garlic powder
1/2 tbsp. dill
4 cups liquid stock (chicken or vegetable)
Materials:

Instructions:
1. Pre heat your oven to 350F and line your cookie sheet with parchment paper
2. Peel the squash and chop it into 1/2 inch cubes
3. Chop the onion and celery into 1/2 cubes
4. Spread the chopped vegetables evenly on the cookie sheet lined with parchment paper
5. Sprinkle the olive oil then all seasonings onto the chopped vegetables
6. Bake your vegetables for 1.5 hours at 350F

8. Bring your soup to a boil and taste. Add additional spices if desired.
9. You can also add more stock or cook the soup down to get the desired thickness.
10. Enjoy!
Notes:
Add 1/4 tbsp. of curry powder for a delicious twist
Use a mix of chicken and vegetable stock for a greater depth of flavor
Sieve your soup with a metal sieve for a more consistent texture in your soup
Top your soup with croutons or crackers for additional texture
Since this soup makes many servings I love to freeze it in serving size plastic bags to enjoy later!