Fall is in full swing around our house, and with it comes all the fall flavors: pumpkin, squash, thyme, and rosemary, oh my! Truly this butternut squash soup is one of the quintessential meals of fall, with all of the veggies and herbs to boot. With just a little bit of prep work, you can throw this meal in the oven and let it do the work for you!
1hr 15min to prepare serves 8-10
- 1 large butternut squash
- 2 carrots
- 3 celery stalks
- 1 large onion
- 5 garlic cloves
- 6 sage leaves
- 6 thyme sprigs
- 1 rosemary sprig
- 1/4 teaspoon cayenne red pepper powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 1/2 cups vegetable stock
- Preheat oven to 350 degrees.
- Prepare the butternut squash by peeling, pitting, and chopping into 1 inch squares. Add to large roasting pan.
- Chop celery, carrots, and onions into large pieces, and add to pan.
- Add peeled garlic cloves whole into roasting pan.
- Sprinkle on herbs, red pepper powder, salt, and pepper, coat with olive oil, and toss to mix.
- Roast the veggies for an hour.
- Add 1/2 of the roasted veggie mix to a food processor with ½ cup of vegetable stock, and puree. Repeat for the second half of veggie mix.
- Pour mixture into a large saucepan, and add in the remainder of the vegetable stock. Simmer on low for 10 minutes, stirring well. Serve hot!
Recipe adapted from http://12tomatoes.com/