Butternut Squash Soup

Butternut Squash Soup

Ingredients:

• 2 lbs cubed butternut squash

• 3 large carrots

• 1 large yellow onion

• 5-6 garlic cloves

• 1 Tbsp fresh sage

• 4 cups vegetable broth

• ¼ tsp nutmeg

• Olive Oil

• Salt & Pepper to taste

Preheat the oven to 400. On a sheet tray, coat the cubed butternut squash with olive oil, salt, pepper, and the nutmeg. Roast for 35-40 minutes. 

In a large soup pot, heat some olive oil. Cut the carrots and onions into medium chunks and saute for several minutes. Add the garlic and sage, and continue to cook down over medium heat. When the butternut squash is finished roasting, add it directly into the pot and cook together. Add the vegetable broth and bring to a boil. Simmer together until the vegetables are fork tender. Using an immersion blender or product of choice, blend until delicately smooth. Add any additional seasonings if needed.

Serve hot with more fresh sage on top and enjoy!