Roasted Butternut Squash and Carrot Soup

I had this for supper tonight and thought it was too delicious not to share again!

The Sandy Side of Life

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

Roasted Butternut Squash and Carrot Soup

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. carrots1 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.

Roasted Butternut Squash and Carrot SoupPuree vegetables in half batches in blender with a total of 4 cups chicken stock. Gently heat in Dutch oven along…

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About Sandy Green

I am a poet and children's author. Visit my website at sandradgreen.webs.com
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