INGREDIENTS:
1 Large Butternut Squash
2 Carrots
3 Stalks of Celery
1 Large Onion
5 Cloves of Garlic
6 sage Leaves
6 Sprigs of Thyme
1 Sprig of Rosemary
1/4 tsp. of Cayenne Red Pepper Powder Salt and Pepper to Taste
2 tbsp. Olive Oil
3 1/2 Cups Vegetable Stock
DIRECTIONS:
Preheat oven 350 F. Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan. Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole. Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat. Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft). Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes
