Roasted Squash Soup

Category: Soups, Stews and Chili

Cuisine: Oneida

Ready in 1 hour

by chefarlie

Ingredients

4 pounds Butternut squash peeled, large dice

4 teaspoons Kosher Salt

1 teaspoon Black pepper

2 teaspoons Fresh rosemary chopped

1 teaspoons Fresh sage chopped

1 teaspoons Fresh thyme chopped

1 teaspoon Fresh marjoram chopped

3 quarts Vegetable Stock brought to a simmer

1/4 cup Extra virgin olive oil

Directions

1. Toss the prepared squash with the oil, herbs, salt and pepper. 2. Roast in a preheated 425 degree oven until brown. 3. In batches, puree the squash and hot stock in a blender until smooth. 4. Adjust seasonings and serve in warm bowls.

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