Heat your oven to 400°F for roasting the veggies to perfection.
Slice the butternut squash in half vertically, chop the onion into large slices, and peel the garlic cloves.
Place the squash, onion, and garlic on a baking sheet without crowind.
Sprinkle with a pinch of salt and black pepper.
Put the tray in the center rack of the oven and roast for 25-30 minutes or until the squash is fork-tender.
Let the squash cool slightly, then, use a spoon to scoop out and discard the seeds. Next, scoop out the soft, roasted flesh from each half.
Transfer the roasted garlic cloves, onion, and squash flesh to a large soup pot. Add water and bring the mixture to a boil over medium heat and cook for 3-5 minutes.
Use a hand blender to blend the butternut squash mixture until smooth.
Sprinkle salt and black pepper, and your 3-ingredient butternut squash soup is ready to enjoy.
Notes
To store:Store the butternut squash soup in an airtight container for 4-5 days.
Freeze the soup in bags or containers for up to 3 months.
Heat on the stove on medium or in the microwave in short intervals, stirring for even warmth.