Roasted Butternut Squash and Carrot Soup

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 with 1 5-oz. can evaporated milk, 1/4 tsp. nutmeg and 1/4 cup brown sugar.

Serve with sourdough bread and enjoy!