After a long hiatus, I’m back just in time for this delicious Fall recipe. Enjoy!
Roasted Butternut Squash Soup
Ingredients:
- 1 medium/large butternut squash, peeled, seeded and cubed
- 1 onion
- 2 carrots, peeled and diced or 1 1/2 cup of baby carrots
- 3 stalks of celery, diced (don’t worry too much about the size, we’ll be blending it all later)
- 4 peeled cloves of garlic
- 5-6 sage leaves
- 3 tbsp of Olive Oil
- salt and pepper, to taste
- 4 cups (add a little bit more if needed) of chicken or vegetable stock
Directions:
- Preheat your oven to 375 degrees.
- On a large baking sheet, toss together the butternut squash, carrots, celery, onion, garlic, sage, oil, salt, pepper.
- Roast them for 45 minutes or until tender.
- Puree the veggies with a little bit of stock in a blender.
- Add your pureed mixture to a saucepan, add enough stock to get your desired consistency and let it simmer for about 5 minutes.
- Serve in a small bowl and garnish with a splash of extra virgin olive oil, a sprinkle of cheese, or some seasonal herbs and edible flowers.
