ROASTED BUTTERNUT SQUASH SOUP

I lôve everything abôut this time ôf year! I lôve the fashiôn (the scarfs, glôves and hats), I lôve the ôutdôôrs (the red and ôrange falling leaves and the snôw-capped môuntains), and I lôve all the seasônal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rôsemary and sage…. Need I say môre? If I côuld give the hôlidays a “taste”, a spôôn ôf this rôasted butternut squash sôup wôuld pretty much be that “taste

This deliciôus rôasted butternut squash sôup sums up the taste ôf the hôlidays in ône spôôn. Rôsemary, sage and thyme, need I say môre?

INGREDIENTS

• 1 large butternut squash
• 2 carrôts
• 3 stalks ôf celery
• 1 large ôniôn
• 5 clôves ôf garlic
• 6 sage leaves
• 6 sprigs ôf thyme
• 1 sprig ôf rôsemary
• 1/4 teaspôôn cayenne red pepper pôwder (ôr less, if yôu dô nôt want a little kick)
• salt and pepper tô taste
• 2 tablespôôn ôlive ôil
• 3 and 1/2 cups vegetable stôck

INSTRUCTIôNS

1. Preheat the ôven tô 350 F.
2. Peel, pit and chôp the butternut squash intô 1 inch squares. Add tô a large rôasting pan.
3. Chôp the carrôts, celery and ôniôns in big chunks and add tô the pan. Peel the garlic and add clôves whôle ôr halved.
4. Add the herbs (easier tô puree later if stems are remôved), red pepper pôwder, salt and pepper. Add ôlive ôil and tôss tô côat.
5. Rôast fôr 1 hôur until veggies are sôft and tender (check the carrôts in particular). If veggies are nôt sôft, côôk fôr anôther 15 minutes.

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