ROASTED BUTTERNUT SQUASH SOUP
This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?
This soup gets some sweetness from the carrots, and it’s got a bite from the cayenne powder, and it’s just all around comfort food… without the guilt! That’s right, this soup is super healthy. It’s vegan, gluten-free and whole 3o compliant. Which also means that there is no cream, no milk, nobutter!! Yet this soup has a very creamy and smooth texture from the butternut squash. You really can’t get any healthier than that!
Another reason that I love this roasted butternut squash soup is that you can make it ahead of time and reheat it later. You can make this the day before your big holiday dinner to make your life a lot easier! AND if you can’t finish it all (since this recipe yields a very large pot of soup), just freeze it for later! Then all you need to do on a lazy fall/winter night is defrost and reheat!
ROASTED BUTTERNUT SQUASH SOUP
Prep Time: 15 mins
Cook Time: 1 hour 10 mins
Yield: 8 servings (approx. 10 cups)
Category: Soup
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)
- salt and pepper to taste
- 2 tablespoon olive oil
- 3 and 1/2 cups vegetable stock
INSTRUCTIONS
Get the full instruction @aheadofthyme.com
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