ROASTED BUTTERNUT SQUASH SOUP #paleo #glutenfree

I adore everything about this season! I cherish the design (the scarfs, gloves and caps), I adore the outside (the red and orange falling leaves and the snow-topped mountains), and I cherish all the regular vegetables and crisp herbs. Pumpkins, squash, yams, thyme, rosemary and sage… . That's the short and long of it? In the event that I could give the occasions a "taste", a spoon of this cooked butternut squash soup would essentially be that "taste".

This soup gets some sweetness from the carrots, and it has a chomp from the cayenne powder, and it's only all around solace nourishment… without the blame! It's hard to believe, but it's true, this soup is excessively solid. It's veggie lover, sans gluten and entire 3o consistent. Which likewise implies that there is no cream, no milk, no spread!! However this soup has a rich and smooth surface from the butternut squash. You truly can't get any more advantageous than that!

This soup is very simple to make. You should simply truly toss your fixings into a broiling container, let the broiler do it's work, puree and serve.

This tasty broiled butternut squash soup entireties up the flavor of the occasions in a single spoon. Rosemary, sage and thyme, that's all there is to it?

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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!

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