Butternut Squash Soup

Ingredients

1 large organic butternut squash

2 organic carrots

3 stalks organic celery

1 large organic onion

5 cloves organic garlic

6 sprigs of organic thyme

1 sprig of organic rosemary

¼ teaspoon cayenne pepper

salt and pepper

3 tablespoons organic cold pressed olive oil

3 ½ cups vegetable broth

Directions

1. Preheat oven to 350 F.
2. Peel, pit and chop the butternut squash into squares. Chop the carrots, celery and onions in chunks.
3. Add to a baking sheet. 
4. Peel the garlic and add cloves whole to the baking sheet.
5. Add the herbs with stems removed.
6.  Add olive oil and toss to coat.
7. Roast for 1 hour until veggies are soft. If veggies are not soft, cook longer.
8. Transfer cooked vegetables to food processor (or blender) with 1.5 cups of vegetable broth and puree until smooth and creamy.
9. Pour mixture into a large pot. Add the remaining vegetable broth and stir. 
10. Add salt, pepper, and cayenne pepper.
11. Simmer on low for 10 minutes. If the consistency of the soup is too thick, add more vegetable broth.