Creamy Roasted Butternut Squash Soup with Blue Cheese

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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

5 . Stage

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.

6 . Stage

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

7 . Stage

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