Butternut Squash Soup

Name: Butternut Squash Soup
Cuisine: American
Ingredients: 1 large butternut squash; 2 carrots; 3 stalks of celery; 1 large onion; 5 cloves of garlic (sometimes I use more!; 6 sage leaves; 6 sprigs thyme; 1 sprig rosemary; ¼ tsp cayenne pepper; Salt and pepper, to taste; 2 tbsp olive oil; 3.5 cups vegetable stock

7 steps

Updated at: Thu, 17 Aug 2023 08:06:49 GMT

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Ingredients

10 servings

5 clovesgarlic

sometimes I use more!

6sage leaves

6 sprigsthyme

1 sprigrosemary

¼ tspcayenne pepper

2 Tbspolive oil

3 ½ cupsvegetable stock

Instructions

Step 1

Preheat the oven to 350°F.

Step 2

Poke holes in the squash. Slice top and bottom off and microwave on high for 3m 30s. Once cooled, take it out and peel, pit/seed, and chop the squash in about 1” cubes. Add to a large roasting pan or cookie sheet lined with aluminum foil.

Step 3

Chop carrots, celery, and onions in chunks and add to the same pan. Peel garlic and add cloves whole.

Step 4

Add the herbs, cayenne, salt and pepper to taste.

Step 5

Add olive oil and toss veggies to coat. Roast for about one hour or until all veggies are soft.

Step 6

After roasting, add to a food processor or blender with 1 cup of vegetable stock, and purée. (Remove stems from herbs before puréing!)

Step 7

Pour mixture into a large saucepan. Add the remaining vegetable stock (2½ cups) and stir well. Simmer on low for 10 minutes and then enjoy!

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