There are so many fresh herbs in this soup! Every slurp bursts with tons of flavor and you’ll be craving this long after it is gone. If you want to add some leeks, they would also make a nice addition to this soup.
- Prep Time:15m
- Cook Time:1h
- Total Time:1h 15m
- Serves: 8 servings
- Yield: 10 cups
- Category: Soups & Stews, Appetizers & Snacks, Vegan, Vegetarian, Gluten-Free
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 tsp. cayenne pepper powder
- sea salt and pepper to taste
- 2 tbsp. olive oil
- 3 1/2 c vegetable stock
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Cut the butternut squash in half and scoop out the center. Peel the skin off both halves, cut into 1-inch cubes, and add to a baking pan.
- Chop up the carrots, celery, and onion, peel the garlic cloves, and add them to the same pan.
- Season the pan with the herbs, other seasonings, and olive oil and roast for 1 hour.
- Remove the pan from the oven and dump the ingredients in a food processor or blender, but make sure to remove the stems from the herbs before pureeing. Add the vegetable stock and blend the ingredients to make a creamy puree. Serve and enjoy.
