Roasted Butternut Squash Soup

Ingredients

• 1 large butternut squash
• 2 carrots, chopped
• 3 stalks of celery, chopped
• 1 large onion, chopped
• 5 cloves of garlic
• 6 sage leaves
• 6 sprigs of thyme
• 1 sprig of rosemary
• Salt to taste
• Pepper to taste
• 2 tbsp EVOO
• 1/4 stick butter
• 3 cups chicken broth
• 1 cup water

Directions

1. 1Preheat the oven to 350 degrees
2. 2Peel, pit and chop the butternut squash into 1-inch squares
3. 3Add butternut squash to a large baking pan
4. 4Add the carrots, celery and onions to the pan
5. 5Add whole garlic cloves
6. 6Add the herbs (stems are removed), salt and pepper
7. 7Add olive oil and toss to coat
8. 8Roast for 1 to 1-1/4 hour until veggies are soft and tender, especially the carrots
9. 9Transfer cooked vegetables to large, heavy Dutch oven with 3 cups of chicken broth and 1 cup of water
10. 10Add 1/4 stick of butter
11. 11Use immersion/hand blender, and puree broth and vegetables until consistent
12. 12Turn stove to medium until soup begins to simmer, then reduce to low for 1 minutes
13. 13If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
14. 14Ladle into bowls and serve