Monica's Favorite Butternut Squash Soup

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.

close video ad
Unmutetoggle ad audio on off