Butternut Squash Soup

It’s fall, the temperatures are dropping, and here is a magnificent soup. Roasted in a pan and pureed with stock, simple and delicious!

• 1 large butternut squash
• 2 large carrots
• 3 celery stalks
• 1 large yellow onion
• 5 garlic cloves
• 6 sage leaves
• 6 sprigs of thyme
• 1 sprig rosemary
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste
• 2 tablespoons olive oil
• 3 1/2 cups chicken or vegetable stock

1. Preheat oven to 350º.
2. Peel the butternut squash, remove the seeds, and chop into 1″ pieces. Add to a large roasting pan.
3. Chop the carrots, celery, and onions and add to the pan. Peel the garlic, slice the cloves in half, and place in pan.
4. Remove the herbs from their stems, and add along with cayenne pepper, salt, and pepper. Add the olive oil and toss to coat.
5. Roast for an hour until the vegetables are tender – if not, roast for an additional 15 minutes.
6. Transfer cooked vegetables to a food processor or blender with 1 cup of stock and puree until smooth.