Roasted Butternut Squash Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, large
  • 2 Carrots
  • 3 stalks Celery
  • 5 cloves Garlic
  • 1 Onion, large
  • 1 sprig Rosemary
  • 6 Sage, leaves
  • 6 sprigs Thyme

• Canned Goods

  • 3 1/2 cups Vegetable stock

• Baking & Spices

  • 1/4 tsp Cayenne red pepper, powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on aheadofthyme.com

Description

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
• ¼ tsp. cayenne red pepper powder
• salt and pepper to taste
• 2 tbsp. olive oil
• 3½ cups vegetable stock

Directions

• 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.