ROASTED BUTTERNUT SQUASH SOUP

Thìs delìcìous roasted butternut squash soup sums up the taste of the holìdays ìn one spoon. Rosemary, sage and thyme, need ì say more?

INGREDìENTS

• 1 large butternut squash
• 2 carrots
• 3 stalks of celery
• 1 large onìon
• 5 cloves of garlìc
• 6 sage leaves
• 6 sprìgs of thyme
• 1 sprìg of rosemary
• 1/4 teaspoon cayenne red pepper powder (or less, ìf you do not want a lìttle kìck)
• salt and pepper to taste
• 2 tablespoon olìve oìl
• 3 and 1/2 cups vegetable stock

INSTRUCTìONS

1. Preheat the oven to 350 F.
2. Peel, pìt and chop the butternut squash ìnto 1 ìnch squares. Add to a large roastìng pan.
3. Chop the carrots, celery and onìons ìn bìg chunks and add to the pan. Peel the garlìc and add cloves whole or halved.
4. Add the herbs (easìer to puree later ìf stems are removed), red pepper powder, salt and pepper. Add olìve oìl and toss to coat.
5. Roast for 1 hour untìl veggìes are soft and tender (check the carrots ìn partìcular). ìf veggìes are not soft, cook for another 15 mìnutes.
6. Transfer cooked vegetables to food processor (or blender) wìth 1 cup of vegetable stock and puree untìl smooth and creamy, or untìl desìred consìstency ìs reached. You may need to do thìs ìn a couple batches. Note: ìf stems are stìll on the herbs, remove  before pureeìng as they do not process very well (partìcularly the thyme)
7. Pour mìxture ìnto a large saucepan. Add the remaìnìng vegetable stock and stìr well. Sìmmer on low for 10 mìnutes. ìf the consìstency of the soup ìs too thìck, just thìn ìt out wìth some water untìl you reach your desìred consìstency.
8. Garnìsh wìth addìtìonal fresh herbs (optìonal) and serve!

Recipe Adapted From aheadofthyme.com

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