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?

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

ROASTED BUTTERNUT SQUASH SOUP #souprecipes

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. Peel the garlic and add cloves whole or halved.
  4. Full instructions visit @aheadofthyme

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