Recipe: Roasted Butternut Squash Soup


What You Need:

  • 1 large butternut squash
  • 2 carrots
  • 3 celery stalks
  • 1 large onion
  • 5 garlic cloves
  • 6 sage leaves
  • 6 thyme sprigs
  • 1 rosemary sprig
  • 1/4 teaspoon cayenne red pepper powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 3 1/2 cups vegetable stock

How To:

  • Preheat oven to 350 degrees
  • Prepare the butternut squash by peeling, pitting, and chipping into 1 inch squares. Add to large roasting pan.
  • Chop celery, carrots, and onions into large pieces, and add to pan
  • Add peeled garlic cloves whole into roasting pan
  • Sprinkle on herbs, red pepper powder, salt, and pepper, coat with olive oil, toss to mix
  • Roast the veggies for an hour
  • Add 1/2 of the roasted veggie mix to a food processor with 1/2 cup of vegetable stock, and puree. Repeat for the second half of veggie mix.
  • Pour mixture into a large saucepan, and add in the remainder of the vegetable stock. Simmer on low for 10 minutes, stirring well. Serve hot!




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