Creamy Roasted Butternut Squash Soup with Blue Cheese Recipe

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Toss butternut squash garlic cloves and salt together in a bowl.

Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.

Roast in the preheated oven until squash is soft and lightly browned about 30 minutes.

Meanwhile heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil reduce heat and simmer for 10 minutes. Remove and let soup cool slightly until warm but no longer steaming hot. Stir in 1 cup milk 1/2 cup half-and-half and pepper.

Puree soup with an immersion blender until smooth. Add more broth milk or half-and-half if soup is too thick.

Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.