1 butternut squash, seeded, peeled & diced

1 small white onion chopped

1/2 cup chopped leeks (optional)

1 garlic clove, minced

2 Tbsp Olive oil, divided

1 (32 oz) box of broth (chicken or vegetable)

1 Tbsp honey

Salt and Pepper to taste

Sour cream, sunflower seeds, parsley for topping (optional)

Preheat oven to 375 degrees

Roast butternut squash on a sheet pan along with garlic – drizzled with 1 Tbsp olive oil for 20 minutes.

In a large pot, sauté onions and leeks in 1 Tbsp olive oil. Stir in broth – bring to a boil and reduce to simmer. Add roasted butternut squash and garlic to pot – plus 1 Tbsp honey. Continue to simmer 15 minutes on low.

Allow soup to cool slightly before transferring to a blender. Blend soup to a creamy texture and return to the pot.

Using a ladle – place 2-3 scoops of soup in a soup bowl. Drizzle the top with sour cream. Sprinkle sunflower seeds and fresh parsley over top. Salt and pepper to taste.

Enjoy!