Dr. Matt's Roasted Butternut Squash Soup Recipe

Dr. Matt's Roasted Butternut Squash Soup

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Ingredients:

1 large butternut squash

4 carrots

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

Prep:

Peel, remove seeds, and chop the butternut squash into 1 inch squares.

Chop the carrots and onions.

Peel and dice the garlic.

Cook:

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.

Enjoy!