salt and pepper to tastea generous sprinkle of each
2Tablespoonsvegan butteror butter of choice
1Tablespoondehydrated minced onionsee notes
Preheat the oven to 375°
Wash, peel, and rough cut the butternut squash, carrots, and celery.
Add the prepared vegetables to a large bowl and toss with the vegetables oil, salt and pepper.
Turn the vegetables onto a prepared pan and roast until fork-tender and slightly browed around the edges. This will be anywhere from 45-55 minutes. Remove for the oven.
Heat a large pot and add the butter. Allow to melt but watch it so that it does not burn.
Add in the flour and stir around until it combines with the butter and forms the roux. It will probably turn a light golden brown. You do not want it to get much darker than that.
Add in the vegetable broth, sirring as you add. Your mixture should be creamy and smooth.
Add in the roasted vegetables, dehydrated onions, and dry seasonings - the roesmary, thyme, parsley, and paprika.
Bring to a gentle boil and then turn down and allow to simmer for 20 minutes.
Use an immersion blender and blend until nice and smooth. See notes to use standard blender if you do not have and immersion blender.
Ladle in to bowls and serve with bread or rolls.
If you do not have an immersion blender, you can blend in portions in you blender. Don't try to blend all at once though as the volume of hot soup will be too much and it it spills over you may burn yourself.If you do not want to use dehydrated minced onion, you may use 1/2 cup chopped onion. You will need to sauté it it separately before adding though so that it is softened first. otherwise you will have crunchy onions. You can also sub in one teaspoon of dried onions powder.