Our Favorite Fall Recipe: Roasted Butternut Squash Soup
Hello friends! Kate Shaw here, one of the newest members to the Munchin' with Moguls team. You'll see me posting here a little bit from here on out, so stay tuned for more!
Today I'm sharing one of my faaavorite fall recipes with you guys. Now that the weather is getting chilly all I want to do is curl up with something warm, a good book, and not move for hours. So for days like these, this Roasted Butternut Squash Soup does the trick!
This recipe is so easy to make–really all you've got to do is chop the veggies, pop them in the oven and wait! Not to mention it's super healthy and YUMMY. Tell me, can you find anything better than that?
- 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
- 2 tablespoon olive oil
- 3 and 1/2 cups vegetable stock
- 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.
- Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft).
- Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
- Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
- Simmer on low for 10 minutes.
Find the inspiration behind the recipe here.