Roasted Butternut Squash and Carrot Soup
I had this for supper tonight and thought it was too delicious not to share again!
Originally posted on The Sandy Side of Life:
The first time I had Butternut Squash soup was in England���s Lake District. It was so delicious, I had to find a recipe to try at home. I usually cook the squash in the microwave and assemble the rest of the ingredients in a Dutch oven. Here���s a recipe I��adapted from Family Circle magazine��using roasted vegetables.
Roasted Butternut Squash and Carrot Soup
Preheat oven to 425 degrees. Peel, seed, and cut��1 butternut squash��into 1-inch pieces and add to roasting pan with��1/2 lb. carrots,��1 onion��cut into chunks, and��3 cloves garlic. Sprinkle and stir to coat with��1/4 tsp. salt,��1/4 tsp. ground pepper, and��2 tbsp. olive oil. Mix well and bake for 30 minutes, stirring once.
Puree vegetables in half batches in blender with a total of 4 cups chicken stock. Gently heat in Dutch oven along���
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