Library Recipe Exchange

Roasted Butternut Squash Soup contributed by Sue O.

Easy, Vegan and delicious!

Set oven to 350 and add to a large roasting pan

-1 large Butternut Squash cubed
-2 Carrots cut in big chunks
-3 Stalks of Celery also cut in chunks
-1 Large Onion diced
-3 Cloves of Garlic
-6 Sage Leaves
-6 Sprigs of Thyme
-1 Sprig of Rosemary
-Salt and Pepper
-2 Tbls of Olive Oil and a dash more

1. Roast for about an hour making sure the vegetables are soft and tender, when done remove the stems of the Herbs

2. Transfer to a food processor and add 1 Cup of Vegetable Broth ,you may need to puree in batches.
When done add to a saucepan along with 2 1/2 cups additional Vegetable Broth.

3. Heat for about 10 mins ,add some water if you would like it a bit thinner. Enjoy!