Imma be honest… everything about this soup says “hey fall!,” but really I promise you it is good anytime it’s cold outside. Like today in January where it’s 30 degrees out.
The other thing I really want to stress is that unlike a lot of my recipes, this is NOT for the faint of heart because peeling a butternut squash takes some reeeaaalll patience. But hey, if you’re up for a challenge then go for it!! The end result is more than worth it 🙂
- 1 butternut squash
- 1 large onion, cut in large chunks
- 3 medium celery stalks, cut in large chunks
- 2 carrots, diced in large chunks
- 2-3 cloves of garlic, halved
- 2-3 sprigs of fresh rosemary, stem removed
- 2-3 springs of fresh thyme, stem removed
- 3-4 sage fresh leaves
- 32oz vegetable broth
- 1 tbsp Red pepper flakes
- 1 tbsp cayenne pepper
- 1/4 c olive oil
- salt & pepper to taste
- Preheat the oven to 350 degrees.
- Peel the squash and cut in to cubes, approximately 1 inch in diameter. Add the squash, onion, celery, carrot, garlic, red pepper, thyme, rosemary, sage and salt and pepper to a roasting pan. Cover with olive oil, toss to coat and bake for 1 hour.
- Once the vegetables are done roasting (should be able to easily stab with a fork), puree them in a blender with 8 oz of the vegetable broth.
- Add pureed vegetables to a stock pot and add the rest of the vegetable broth with the cayenne pepper. Simmer on medium low for 10-15 minutes until soup reaches desired temperature. You can also put the soup in a crockpot and keep on warm to serve later.
If you don’t like spicy, then remove the cayenne pepper (NOT the red pepper flakes). I like to serve this soup with baked turkey & havarti sandwiches 🙂