PREPARATION

Preheat the oven to 375°. Prepare the butternut squash. Start by peeling the outer skin off with a peeler. Tip: the squash’s skin may be tough, so be sure to use a heavy duty peeler and peel away from yourself. Next, cut the hard stem off of the top. Then split the squash in half. Remove the seeds with a spoon, then cut the squash into roughly 1-inch cubes.

Chop the carrots into 1-inch pieces. Toss the squash cubes and carrot pieces into the olive oil. Now spread the oiled veggies out on a baking sheet. Arrange the pieces so that they aren’t touching each other.

Bake the squash and carrots for 20-30 minutes, then allow them to cool. Except for the salt, pepper and lemon juice, blend all of the other ingredients together in a large, high-speed blender. If the blender is jamming and the mix is too thick, add water to create desired consistency.

Heat the soup in a large pan on the stove top. Season with salt and pepper to taste. Squeeze in the lemon juice before serving.