Ingredients
1 butternut squash (large)
1 sweet potato
1 lb carrots
2 onions
Salt, pepper, rosemary, thyme (to taste)
Preparation
Peel and cube 1 large butternut squash, 1 large sweet potato, and 1 lb of carrots.
Peel and wedge 2 onions.
Toss with a little oil and roast until nice and brown/caramelized in a 450 degree oven.
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.
Puree with an immersion blender and serve.
I got 5 dinner sized bowls from it, and am enjoying every bite!
