Sheet Pan Butternut Squash Soup

0 Roast the veggies. Preheat the oven to 425. Add a piece of parchment paper to a sheet pan then arrange the butternut squash, onion, and garlic on the pan, squash will be laying cut side up. Toss everything with olive oil and salt. Make sure it is all fully coated. Bake for about 45 minutes.
1 Add in the fresh herbs. After the veggies are nicely roasted, add in the fresh sage and thyme. Bake for another 10 minutes or until the butternut squash is caramelized and easily pierced with a fork.
2 Remove sheet pan and add veggies to stock pot. Once the veggies are done roasted, allow them to cool for about 5 minutes. Scoop the flesh from the butternut squash, squeeze out the roasted garlic cloves from the foil, and add them together with the roasted onions into a large stockpot. Pour in the bone broth and use an immersion blender to puree everything until smooth and creamy.
3 Add the kefir. Heat the soup over low heat until warmed through. Stir in the kefir. Taste and adjust seasoning as needed. I like to add a bit more salt or a dash of black pepper at this stage to enhance the flavors.
4 Serve and enjoy! Serve the soup warm and top with a drizzle of kefir and some more fresh herbs. I also love having some toasted bread with it.