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