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This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?
Yield: 10 cups
INGREDIENTS
1 large butternut squash
2 carrots
3 stalks of celery
1 large onion
5 cloves of garlic
6 sage leaves
6 sprigs of thyme
1 sprig of rosemary
1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)
salt and pepper to taste
2 tablespoon olive oil
3 and 1/2 cups vegetable stock
INSTRUCTIONS
Get full recipe >> Roasted Butternut Squash Soup @ aheadofthyme.com
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