Butternut squash soup is a delicious, healthy soup I cannot get enough of during the chillier months. This colorful, vegan, creamy soup is perfect for your everyday meal or Thanksgiving dinner. My recipe is very different from other recipes you'll find; it is effortless to make and has a very Mexican twist, I serve it with chipotle-cinnamon lightly sprinkled tortilla chips.
Preheat the oven to 400°F and line a quarter sheet baking pan with parchment paper. Clean and chop one celery stick and half of a butternut squash, discarding the seeds. Also remove the seeds from an apple and quarter it. Spread the vegetables and apple on the baking pan, drizzle with olive oil, season with salt, and roast for about 20-25 minutes until they turn golden brown and are fully cooked.
Remove from the oven and let them cool slightly. Add the roasted vegetables and apple to a blender along with one teaspoon of kosher salt, half a teaspoon of ground Chipotle, and four cups of water. Blend the mixture until smooth and well integrated.
Pour into a soup pot, heat it through, check for seasoning and serve. Top with the chipotle cinnamon tortilla chips and a drizzle of olive oil.