Courtesy of www.planetoat.org
1 butternut squash, peeled, halved and seeded
2 teaspoons extra virgin olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 sweet onion, medium dice
1 carrot, medium dice
2 garlic cloves, minced
3 celery stalks, medium dice
1 32-ounce container vegetable broth
2 cups Planet Oat Original
Preheat oven to 400 degrees F. Line a baking sheet with tinfoil. Rub butternut squash halves with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast for 45 minutes to an hour, until tender and caramelized, flipping halfway through cooking time. Remove from the oven.
Meanwhile, heat remaining teaspoon of olive oil in a large pot over medium-low heat. Add onion and sweat 5 minutes until softened and translucent. Add the carrot, garlic, and celery and cook until softened, about another 5 minutes. Add butternut squash to pot and break up with a wooden spoon into chunks. Add vegetable broth and bring to a boil, then reduce to a simmer. Stir in Planet Oat and heat over low heat until soup is warmed through. Remove from heat. Using an immersion blender, carefully (liquid is very hot!) blend soup until smooth. Alternatively, let cool, then puree in a blender. Season with salt and black pepper.
Serve soup with croutons (homemade or store-bought), chives and toasted salted pumpkin seeds, if desired.