| Servings | Prep Time | Cook Time |
| 10cups | 15minutes | 1hour |
| Servings | Prep Time |
| 10cups | 15minutes |
| Cook Time |
| 1hour |
Ingredients
- 1 large butternut squash
- 2 carrots
- 3 stalks celery
- 1 large onion
- 5 cloves Garlic
- 6 sage leaves
- 6 sprigs Thyme
- 1 sprig rosemary
- 1/4 tsp cayenne red pepper powder or less if you do not want a kick
- salt and pepper to taste
- 2 tbsp olive oil
- 3 1/2 cups vegetable stock
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
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Instructions
- Preheat the oven to 350F.
- Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
- Chop the carrots, celery and onions in big chunks and add to the pan.
- Peel the garlic and add cloves whole.
- Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft).
- Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
- Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
- Simmer on low for 10 minutes.
- NOTE: This soup gets a little kick from the red pepper powder. If you are adverse to a little spice, I would recommend that you add less red pepper powder and once the soup has been pureed, add more as desired to taste.
- Source: https://www.aheadofthyme.com/2015/12/roasted-butternut-squash-soup/
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