Suzanne'S Butternut Squash Soup

1. 1

   Peel and cube 1 large butternut squash, 1 large sweet potato, and 1 lb of carrots.

2. 2

   Peel and wedge 2 onions.

3. 3

   Toss with a little oil and roast until nice and brown/caramelized in a 450 degree oven.

4. 4

   Put in a stock pot with vegetable stock and water to cover, season with salt, pepper, rosemary, and thyme (the last 2 I added in about a 1:3 ratio, my only original contribution) and simmer for 20 minutes.

5. 5

   Puree with an immersion blender and serve.

6. 6

   I got 5 dinner sized bowls from it, and am enjoying every bite!

* Per serving · 4 servings · Values may vary.

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