Butternut Squash Soup

Ingredients

1 medium butternut squash
2 carrots
1 onion
3-4 garlic cloves
1/2 teaspoon thyme
1/2 teaspoon ground sage
4 cups vegetable broth
Salt and pepper to taste

Directions

1.      Preheat oven to 400*F

2.      Peel and roughly chop butternut squash.

3.      Peel and roughly chop carrots

4.      Roughly chop onion

5.      Combine vegetables into a bowl and drizzle with about 1-2 tablespoons olive oil. Add ½-1 teaspoon salt and ½ teaspoon pepper, or to taste.

6.      Mix and place on a large sheet pan.

7.      Place in preheated oven and bake for at least 30-40 minutes or until browned. Remove and set aside.

8.      Heat olive oil in a large pot on med-high heat.

9.      Crush garlic into the pot and sauté for about 30 seconds or until fragrant.

10.   Add the roasted vegetables to the pot with the thyme and sage.

11.   Add the broth and stir.

12.   Bring to a boil then reduce to simmer and cover for about 10 minutes.

13.   Use an immersion blender to blend until smooth. Or place mixture in a regular blender in batches and blend until smooth.

14.   Taste for salt and season accordingly.

15.   Serve warm with roasted pumpkin seeds and crusty bread.