roasted butternut squash soup recipe

0 likes 0 comments Recipe by Danielle Joy

1 large butternut squash, peeled, seeded, and cut into chunks
1 yellow onion, chopped
2 carrots, peeled and cut into large chunks
3 stalks of celery, cut into large chunks
6 cloves of garlic, peeled but not chopped
8 leaves of fresh stage
4 Tbsp olive oil
1 salt and pepper
2 tsp chili powder
4 cups vegetable stock

Prep. Time → 10 min

Cook Time → 45 min

1. 1.preheat oven to 375*.

2. 2. Take a large baking sheet, and pour uncooked chopped veggies on top.

3. 3.drizzle olive oil, all over veggies: season with salt and pepper:

4. 4.sprinkle chili powder all over: toss everything with hands:

5. 5.put in oven 375* for 1 hour.

6. 6. Take a blender, and scoop some veggies in batches and add some of the stock. Purée, and do rest and add in sauce pan.

7. 7. Let simmer 5 mins in sauce pan.

8. 8 when done, scoop in bowl and Dallop with sour scream and eat

starters, cooking, kitchen, soup November 23, 2016 15:11

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Danielle Joy
“I’m 22, I’m passionate about cooking; I continue what I love to do, and my biggest reward and joy is that I help people get over their fear of the kitchen, and become passionate about it. ”
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25 years old
United States

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