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ROASTED BUTTERNUT SQUASH SOUP

ROASTED BUTTERNUT SQUASH SOUP


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


Instructions:
  • Preheat the oven to 350 F.
  • Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
  • Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
  • etc
  • etc

  • For Full Instruction: aheadofthyme.com

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