ROASTED BUTTERNUT SQUASH SOUP

I love everything concerning now of year! i like the style (the scarfs, gloves and hats), i like the outside (the red and orange falling leaves and therefore the covering mountains), and that i love all the seasonal vegetables and contemporary herbs. Pumpkins, squash, yams, thyme, rosemary and sage…. would like I say more? If I might provide the vacations a “taste”, a spoon of this roast butternut squash soup would just about be that “taste”.

This soup gets some sweetness from the carrots, and it’s got a bite from the cayenne powder, and it’s simply all around comfort food… while not the guilt! That’s right, this soup is super healthy. It’s vegan, gluten-free and whole 3o compliant. that additionally implies that there's no cream, no milk, no butter!! however this soup contains a terribly creamy and sleek texture from the butternut squash. you actually can’t get any healthier than that!

I hosted Thanksgiving at my house this year and one in every of our guests was allergic to farm. So, I had to return up to with various recipes to my usual dishes, as well as the roast turkey (doused in butter), creamy mashed potatoes (full of farm goodness) and butternut squash soup. For the soup, i made a decision to do and create it while not the butter and cream and see what happens. Well, what happened was a miracle! The soup clothed  fully delicious, if not tastier! therefore it's no joke that this can be my prime viewed formula on the blog!

This soup is super simple to create. All you've got to try to to is virtually throw your ingredients into a cookery pan, let the kitchen appliance do it’s work, puree and serve. Yes, it's that simple. Don’t believe me? Watch the formula video below for a demonstration! 🙂

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

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.
3. Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
4. Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.
5. Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
6. Transfer cooked vegetables to food processor (or blender) with 1 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. Note: If stems are still on the herbs, remove  before pureeing as they do not process very well (particularly the thyme)
7. 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 until you reach your desired consistency.
8. Garnish with additional fresh herbs (optional) and serve!

Recipes From : Ahead Of Thyme