Recipe: Butternut Squash Soup

Ingredients:
– 1 large butternut squash
– 2 carrots
– 3 stalks of celery
– 1 large onion
– 5 cloves of garlic
– 6 sage leaves
– 1 sprig of rosemary
– 1/4 tsp. cayenne red pepper powder
– salt and pepper to taste
– 2 tbsp. olive oil
– 3 1/2 cups vegetable stock

Instructions:
1. Preheat oven to 350 degrees F
2. Peel, pit and chop the butternut squash into 1” squares, add to a large roasting pan
3. Chop the carrots, celery and onions into big chunks and add to the pan
4. Peel the garlic and add cloves whole
5. Add herbs, red pepper powder, salt and pepper – add olive oil and toss to coat
6. Roast for 1 hour (roast for an extra 15 minutes if veggies are not soft)
7. When veggies are roasted, remove stems and add to food processor with
1 cup of vegetable stock – puree
8. Pour mixture into large saucepan and add the remaining vegetable stock – stir well
9. Simmer on low for 10 minutes

https://www.pinterest.com/pin/181692166196424656/