This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?
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) * CLICK TO SEE FULL INGREDIENTS *
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.
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