THE BEST ROASTED BUTTERNUT SQUASH SOUP

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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

  • Preheat the oven to 350 F.
  • 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.

NOTES

  • 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.