Ingredients:
2 Tablespoons of butter or olive oil
1 butternut squash, halved
1 Small Onion, chopped
3 Cloves of Garlic, chopped
3 medium sweet potatoes, peeled and quartered
2 celery stalks, cut into big chunks
2 carrots, cut into 3 parts
1 vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton (32 oz) chicken broth or vegetable broth
1 Tablespoon of Thyme
Instructions:
Set oven to 425 degrees. Place halved butternut squash face down, and drizzle with olive oil. Roast butternut squash for 45 minutes, or until it is soft.
Melt butter or add olive oil to the pot. Cook onion and garlic, vegetable bouillon cube, and add salt and pepper. Add chicken or vegetable broth, add potatoes, celery, and carrots. Bring to a boil. Reduce heat and let simmer for 40 minutes or until all veggies are tender. Once the butternut squash is ready, remove the seeds and remove the skin,and then add to the soup. Water may be added if the soup is too thick or all vegetables are not covered. Once everything is tender, remove from heat, and place in blender or food processor. This is why it doesn’t really matter how you chopped your vegetables, because it is going in the food processor anyways ? Taste for seasoning, add salt if necessary.
