Roasted Butternut Squash Soup
Butternut squash soap is one of my favorite soups during the fall and it is easy to make. Roasting the vegetables prior to adding them to the soup really brings out the flavor of the onions and garlic. I like to add a spoonful of plain Greek yogurt or sour cream to my bowl once the soup has cooled slightly.
- 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
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 1/2 cups of vegetable stock (store bought or homemade vegetable stock)
- Preheat the oven to 350 degrees F.
- While the oven is preheating, peel the butternut squash and remove the seeds. Cut the squash into 1-inch cubes and place in a roasting pan.
- Chop the carrots, celery, and onions into large chunks and add to the pan.
- Peel the garlic and add the cloves whole to the pan.
- Add herbs, red pepper powder, salt and pepper to the pan. Add the olive oil and toss to coat.
- Roast for 1 hour, or until the veggies are soft.
- Once the veggies are roasted, place them in a large pot. Add the broth and simmer over medium heat for about 10 minutes.
- Remove from heat. Using a hand blender, blend all veggies and broth together.