ROASTED BUTTERNUT SQUASH SOUP

ROASTED BUTTERNUT SQUASH SOUP
By

I love everything about this time of year! I love the fashion (the scarfs, gloves and hats), I love the outdoors (the red and orange falling leaves and the snow-capped mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage…. Need I say more? If I could give the holidays a “taste”, a spoon of this roasted butternut squash soup would pretty much be that “taste”.

Prep time:
Cook time:
Total time:

Yield: 8 Servings

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

    Rated 4.1/5 based on 41 Votes
    soup recipes

    ROASTED BUTTERNUT SQUASH SOUP

    ROASTED BUTTERNUT SQUASH SOUP

    ROASTED BUTTERNUT SQUASH SOUP
    By

    I love everything about this time of year! I love the fashion (the scarfs, gloves and hats), I love the outdoors (the red and orange falling leaves and the snow-capped mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage…. Need I say more? If I could give the holidays a “taste”, a spoon of this roasted butternut squash soup would pretty much be that “taste”.

    Prep time:
    Cook time:
    Total time:

    Yield: 8 Servings

    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

    Rated 4.1/5 based on 41 Votes

    No comments:

    Post a Comment

    Subscribe to: Post Comments (Atom)