Roasted Butternut Squash Soup



This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?


Yield: 10 cups


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 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)
salt and pepper to taste
2 tablespoon olive oil
3 and 1/2 cups vegetable stock


INSTRUCTIONS

  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.
  3. Chop the carrots, celery and onions in big chunks and add to the pan.
  4. Visit aheadofthyme.com for full directions.

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