• E98917b59862237847dac03d6d76a7a2

Roasted Butternut Squash Soup

Thick, creamy, and savory fall soup. MEAL TIP: for a sweeter version, replace the herbs with 1 granny smith apple, 1 tsp cinnamon, 1 tsp ground ginger, and a pinch of nutmeg.

Prep
Cook
Serves 6people
Ingredients
1
large butternut squash
2
carrots
3
stalks of celery
1
large onion
5
cloves of garlic
6
sage leaves
6
sprigs of thyme
1
sprig of rosemary
1/4
tsp cayenne red pepper powder
2
tbsp olive oil
3 1/2
cups vegetable stock
Directions
1.
Preheat the oven to 350 F.
2.
Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan. Save seeds for roasting!
3.
Peel/chop the carrots, celery, garlic, and onions in big chunks and add to the pan.
4.
Add the herbs, red pepper powder, salt and pepper, and olive oil and toss to coat.
5.
Roast for 1 hour, or until veggies are soft.
6.
Add to food processor or blender with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
7.
Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
8.
Simmer on low for 10 minutes.
9.
Optional: add a 1/2 cup heavy cream for a creamier soup.

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