Monica's Favorite Butternut Squash Soup
1 large butternut squash, peeled, seeded and chopped
2 carrots, copped
2 stalks of celery, chopped
1 large onion, quartered
5 cloves of garlic, peeled
6 fresh sage leaves
6 fresh sprigs of thyme
2 fresh sprigs of rosemary
pinch of cayenne pepper
salt and pepper to taste
2 tbsp. olive oil
3½ cups low sodium chicken stock or vegetable stock
Preheat the oven to 350 degrees. Add all vegetables, herbs to a large baking sheet. Drizzle with olive oil and then season with salt, pepper and cayenne. Roast for about 1 hour or until vegetables are soft.
Once the vegetables and herbs are roasted, remove stems from the herbs. Add everything to food processor with 1 cup of stock and puree until smooth. Pour mixture into a large saucepan. Add the remaining stock and stir well. Simmer on low for about 10 minutes.