Butternut Squash Sweet Onion Yukon Gold Potatoes Olive Oil Fennel Bulb Golden Delicious Apple Ginger Paste Vegetable Broth Bay Leaves Cinnamon Cayenne Pepper Kosher Salt Ground Black Pepper Fresh Squeezed Lemon Juice Oat Milk or Half and Half
Remove vegetables from the oven and let stand until cool enough to handle. Scrape the flesh from the inside of the squash. Mash or chop any larger pieces.
Add roasted vegetables, apple, broth, ginger, cayenne, cinnamon, cloves, bay leaves, salt, and pepper to a large stock pot. Cover and bring to a simmer.
Remove the bay leaves. Using an immersion blender or a blender (if using a blender, work in batches), blend the soup until smooth.
Stir in the oat milk (or half and half), lemon juice, brown sugar, and butter. Adjust seasoning to taste. Serve.
You do not have to remove the skin before cooking it. You can peel your squash and cut it into large cubes before roasting to save time waiting for it to cool.
One of my go-to ways to thicken any soup is by making a cornstarch slurry by mixing 1 to 2 tablespoons of cornstarch with 1 to 2 tablespoons of cold water together.