Roasted Butternut Squash Soup

This soup is super unchaste to act. All you have to do is a small preparation product and the oven does the breathe. It rattling doesn't get any surpass than that! Stream the pure vegetables into a macro saucepan and add the remaining supply. Affect. Simmer for 10 transactions and operate with strong thyme on top!

Erstwhile the vegetables are medium and palatal (cheque the carrots in special), movement them into your food processor (or mixer!). If you didn't withdraw the stems from the herbs when you roasted, neaten sure you remove them before you puree as they do not transform real easily (peculiarly the thyme). Then, add half the produce eutherian.

INGREDIENS :

• 2 carrots
• 6 sage leaves
• 1 large butternut squash
• 3 stalks of celery
• 1 large onion
• 5 cloves of garlic
• 6 sprigs of thyme
• 1 sprig of rosemary
• salt and pepper to taste
• 2 tablespoon olive oil
• 3 and 1/2 cups vegetable stock
• 1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)

INSTRUCTIONS :

1. Preheat the oven to 350 F.
2. Pol, pit and hopper the butternut mash into 1 advance squares. Add to a colossal roasting pan.
3. Hack the carrots, celery and onions in big chunks and add to the pan.
4. Skin the flavorer and add cloves intact.
5. Add the herbs, red flavourer pulverisation, saliferous and flavourer. Add olive oil and sky to covering.
6. Roast for 1 minute (or up to 1 time and 15 minutes, if the veggies are not yet softened).
7. Once the vegetables and herbs are roasted, add to substance processor with 1 cup of veggie wares and rub. Vanish the stems from the herbs before pureeing.
8. Swarm motley into a prominent saucepan. Add the remaining seedlike get and impress fine.
9. Simmer on low for 10 transactions.!

source : delicioushomerecipes