Roasted Butternut Squash Soup
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!
- 1 Butternut Squash
- 2 Carrots
- 3 Celery Stalks
- 1 Onion
- 5 cloves Garlic
- 6 Sage Leaves
- 6 Sprigs of Thyme
- 1 Sprig of Rosemary
- 1/4 teaspoon Cayenne Pepper
- 2 tablespoons Extra Virgin Olive Oil
- 3.5 cups Vegetable Stock
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Preheat oven to 350ยบ
Place Extra Virgin Olive Oil in large bowl
Destem sprigs of herbs and put in bowl with olive oil
Add cayenne pepper, salt and pepper to bowl
Peel, pit and chop the butternut squash into 1 inch squares - add to bowl
Chop carrots, celery and onions in big chunks - add to bowl
Peel garlic and halve them - add to bowl
Toss until completely coated
Spread evenly onto roasting pan
Roast 1 hour until veggies are soft and tender (check the carrots in particular)
If not soft - cook an additional 15 minutes
Transfer cooked veggies to food processor (I use Vitamix or Ninja) in batches
Add 1 cup of liquid stock and puree until smooth and creamy - adding stock or veggies to desired consistency
Repeat until all veggies are blended.
Heat and enjoy!