Roasted Butternut Squash Soup with Herbs and Spices

Good morning! How was your weekend? Mine was great, I spent the weekend celebrating my 50th birthday and doing all of my favorite things, like going for long walks, baking and eating lots of chips, salsa, Mexican food and cake.

In between all that I did make some scrumptious butternut squash soup to eat this week, This soup is very easy and is perfect with a salad and some crusty bread for lunch or dinner from now until the end of winter!

Roasted Butternut Squash Soap with Herbs

Recipe adapted from Ahead of Thyme

1 large butternut squash

1 medium onion, cut into big chunks

2 carrots, chopped into 1″ pieces

2 celery stalks, cut into 1″ pieces

4 sage leaves

3 springs of thyme

1 spring of rosemary

31/2-4 cups of vegetable or chicken stock

1/4 teaspoon nutmeg

dash of cinnamon

Preheat oven to 350. Cut squash in half, peel, remove the seeds and pulp, then cut into 1 inch cubes drizzle with olive oil/ Then add the carrots, onions, celery chunks sprinkle with salt and pepper and stir vegetables to coat. Add the herbs. Roast for 1 hour or 1 hour and 15 minutes and the vegetables are soft. 

Once the vegetables are soft, remove the herbs, add to food processor, blender or a pot and add 1 cup of stock and puree. Then pour the mixture into a soup pot and add the rest of the stock, dash of cinnamon and nutmeg, stir well, then simmer for 10 minutes. 

Note: I like the spices with the herbs, if you do not like the cinnamon and nutmeg, then don’t add. 

What did you do this weekend? I hope that you relaxed and had a good time and maybe a respite from all of the chaos in social media and the world. 

Have a great week.