Spicy Butternut Squash Soup



  1. Preheat oven to 375F. 
  2. Chop vegetables and add to large roasting pan. 
  3. Add olive oils and thyme - stir. 
  4. Roast for 1 hour or until vegetables are soft. 
  5. Remove thyme and add all vegetables and stock to a food processor. Pulse until smooth. 
  6. Heat in soup pot.
  7. Finish with a drizzle of rosemary olive oil (optional)
November 24, 2017 — BirdDog Design Collaborator