Roasted Butternut Squash Soup
Man the lighting is killing me these days…. winter is not my friend for cooking because I obviously love taking a million pictures of my food and the light is running out so quick these days!
This is a favorite for a cold day or when you need a little comfort! It is also the perfect meal while on an elimination diet… it’s always nice to find a new good recipe to give you some variety on your elimination diet!
1 large butternut squash
3 stalks of celery
1 large onion
5 cloves of garlic
1 tsp dried sage
1/4 tsp thyme
1 tsp rosemary
1/4 heaping teaspoon cayenne red pepper powder (or if you can’t handle the heat add less)
salt and pepper to taste
2 tablespoon olive oil
4 cups vegetable stock
1 tbsp olive oil to drizzle on veggies
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 until veggies are soft and tender. If veggies are not soft, cook for another 15 minutes.
Transfer cooked vegetables to food processor with 1.5 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches depending on the size of your food processor.
Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water or more veggie broth until you reach your desired consistency.
Garnish with additional fresh herbs, coconut cream or yogurt (optional) and serve!
*perfect to freeze for leftovers!
Recipe adapted from: