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,…
