EASY BUTTERNUT SQUASH SOUP

FOOLPROOF RECIPE FOR DELICIOUSLY SATISFYING, CREAMY, HEARTWARMING, FLAVORFUL HOMEMADE SOUP ~ need I say more? Follow along with me here!

INGREDIENTS

{Serves 2-4}

Extra-virgin olive oil

1/2 small onion

1 celery stalk

1 large peeled carrot

1 twig of thyme

2 sage leaves 2 cups vegetable stock

Salt, pepper

DIRECTIONS

1. Pre-heat oven to 425°F.

2. Cut butternut squash into chunks and drizzle with olive oil, salt, pepper and roast for 40 minutes.

3. Chop mirepoix and sweat for 20 minutes (starting with onions for 10 minutes) on low heat in olive oil, covered. You can add in the thyme and sage here.

4. Add the roasted squash to mirepoix mixture and cook on low for 5 minutes, mix well.

5. Remove thyme and add in vegetable stock. Bring to a simmer.

6. Blend until smooth and creamy!