Dr. Matt's Roasted Butternut Squash Soup Recipe
Dr. Matt's Roasted Butternut Squash Soup
1 large butternut squash
1 large onion
5 cloves of garlic
5 sprigs of thyme
2 sprig of rosemary
1/4 teaspoon cayenne red pepper powder (or less, depending on preference)
salt and pepper to taste
2 tablespoon olive oil
4 vegetable stock
Peel, remove seeds, and chop the butternut squash into 1 inch squares.
Chop the carrots and onions.
Peel and dice the garlic.
Heat olive oil on medium heat in a large pot.
Add onion - saute for 3 minutes.
Add carrots and garlic - saute for an additional 2-3 minutes.
Add butternut squash - cook for an additional 2-3 minutes.
Add vegetable stock, thyme, rosemary, salt, pepper, and cayenne - bring to a simmer and cook for 20-30 minutes, until soft.
Once all vegetables are soft (to a fork) remove thyme and rosemary sprigs, puree with an immersion blender (or food processor) until smooth.