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Ingredients
Scale
- 1 large butternut squash
- 2 medium-sized carrots
- 3 stalks celery
- 1 large onion
- 5 cloves garlic
- 6 sage leaves
- 6 sprigs of thyme
- 1 sprig of rosemary
- ¼ teaspoon cayenne red pepper powder (or less to taste)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 3 ½ cups vegetable stock
Instructions
- Preheat the oven to 350°F (175°C).
- Peel, seed, and chop the butternut squash into 1-inch cubes and spread on a baking sheet.
- Chop the carrots, celery, and onion; add to the baking sheet with squash.
- Peel garlic and add to the baking sheet.
- Add sage, thyme, rosemary, cayenne, salt, pepper, and drizzle with olive oil; toss to coat.
- Roast for 1 hour, checking tenderness after 45 minutes.
- Transfer roasted vegetables to a blender, add 1 cup of vegetable stock, and blend until smooth.
- Pour the puree into a saucepan, add remaining stock, and simmer on low for 10 minutes. Adjust thickness if necessary.
- Serve hot, garnished with fresh herbs.
Notes
Ensure all vegetables are chopped evenly for consistent cooking.
Adjust cayenne pepper to taste for desired spiciness.
Taste and adjust seasoning before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 3
- Cholesterol: 0