ROASTED BUTTERNUT SQUASH SOUP
ROASTED BUTTERNUT SQUASH SOUP
I love everything about this time of year! I love the fashion (the scarfs, gloves and hats), I love the outdoors (the snow-capped trees and mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage…. Need I say more? If I could give the holidays a “taste”, a spoon of this roasted butternut squash soup would define that “taste”.
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
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.
Recipe Adapted From ROASTED BUTTERNUT SQUASH SOUP @ aheadofthyme.com