Butternut Squash Soup
1 Med. butternut squash (peeled, deseeded and chopped)
1 Large (or 2 small) sweet potatoes (peeled and chopped)
2 Large carrots (peeled and chopped)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. rosemary
1/4 tsp. thyme
1 Carton of chicken or veggie broth/stock
1 Med. Onion diced
1 clove of garlic minced
salt and pepper (to season)
Pre-heat oven to 350 degrees F.
Place squash, sweet potato and carrot in baking pan.
Drizzle with olive oil and sprinkle garlic and onion powder over.
Mix around to cover all veggies with oil and seasoning.
Bake in the oven for about 45 minutes, take out and mix every 15 minutes.
In a soup pot sauté onion and garlic until translucent, add rosemary and thyme.
Cook for about 5 minutes while stirring to bring out the flavors of the seasoning.
Pour in broth/stock and add roasted veggies. Cook for about 15 minutes.
Cream the soup using an emulsion blender or stand blender.
Enjoy your soup!
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