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?

· 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

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. Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.

5. Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.

6. ………………………………………………………..

7. ……………………………………………………………………..

Full instructions: Clickhere

Iklan Atas Artikel