I love soup in the winter. It is my comfort food for snacking. When I am cold – I used to grab either coffee or hot chocolate. Since I became more health conscious for me and my kids, I started making this more available during the cold days.
To be fancy, top with a tablespoon of garlic olive oil and a tablespoon of heavy cream – turns into a romantic soup for 2 and makes this so decadent!
Roasted Butternut Squash Soup
Ingredients
Instructions
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Preheat oven to 350º
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Place Extra Virgin Olive Oil in large bowl
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Destem sprigs of herbs and put in bowl with olive oil
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Add cayenne pepper, salt and pepper to bowl
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Peel, pit and chop the butternut squash into 1 inch squares - add to bowl
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Chop carrots, celery and onions in big chunks - add to bowl
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Peel garlic and halve them - add to bowl
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Toss until completely coated
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Spread evenly onto roasting pan
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Roast 1 hour until veggies are soft and tender (check the carrots in particular)
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If not soft - cook an additional 15 minutes
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Transfer cooked veggies to food processor (I use Vitamix or Ninja) in batches
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Add 1 cup of liquid stock and puree until smooth and creamy - adding stock or veggies to desired consistency
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Repeat until all veggies are blended.
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Heat and enjoy!