Roasted Butternut Squash Soup
Step 1: Gather all the ingredients.
Step 2: Chop up the vegetables in large chunks.
Step 3: Season with fresh herbs (you can substitute with dry herbs if you must).
Step 4: Toss in olive oil and roast.
1 large butternut squash ( We used 2 smaller ones, but it all depends on how much you want, we ended up having more than enough)
3 stalks of celery
1 large PA Candy Sweet 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
Preheat the oven to 350 F.
Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan. **How To: Cut & Peel a Butternut Squash
Chop the carrots, celery and onions in big chunks and add to the pan.
4. Peel the garlic and add cloves whole. 5. Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat 6. Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft). 7. Once the vegetables and herbs are roasted, add to food processor or blender with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
8. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
9. Simmer on low for 10 minutes.
It turned out AMAZING! and was perfect for a cold night.