Sure! While the recipe is written for sautéing the squash in the pan, I often make this soup both ways. Roasting adds a bit more caramelization and is a great way to repurpose extra roasted veggies. After peeling and seeding the butternut squash, cut it into bite sized cubes, toss with olive oil, season generously with salt and pepper, and roast at 400℉ for 25-30 minutes until golden and tender. It will continue to soften in the soup.