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Roasted Butternut Squash Soup |
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
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
- heat the kitchen appliance to 350 F.
- Peel, pit and chop the butternut squash into one in. squares. augment an oversized cookery pan.
- Chop the carrots, celery and onions in massive chunks and augment the pan.
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