roasted butternut squash soup

Servings: 10

Prep Time: 10 minutes 

Cook Time: 1 hour and 10 minutes 


**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

¼ tsp cayenne pepper

salt and pepper to taste

2 tbsp. olive oil

3 ½ cups vegetable stock


  1. Preheat the oven to 350 F.

  2. 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.

  3. Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.

  4. Roast for 1 hour.

  5. 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.

  6. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.

  7. Simmer on low for 10 minutes.

Nutrition (per serving)

102 calories; 3 g fat(0 g sat); 3 g fiber; 19 g carbohydrates; 2 g protein; 50 mcg folate; 0 mg cholesterol; 5 g sugars; 828 IU vitamin A; 31 mg vitamin C; 81 mg calcium; 1 mg iron; 284 mg sodium; 585 mg potassium

Recipe adjusted from