• 2lbbutternut squash
  • 1/2onion
  • 1clove fresh garlic, minced
  • 1stalk celery, chopped
  • 1carrot, chopped
  • 2cupsvegetable stock
  • 1/4cupwater
  • 3Tbspolive oil
  • 1/8tsporegano
  • 1thyme, parsley or basil
  • salt and pepper, to taste
  1. Preheat oven to 400 °F.
  2. Roast whole squash face down on sheet trays in oven until tender (about 1 hour).
  3. While squash cools, chop vegetables.
  4. Sauté onions and garlic in oil in a large soup pot.
  5. Add celery and carrots and lightly sauté.
  6. Scoop out squash and mash.
  7. Add herbs and squash to soup pot, cook one minute.
  8. Add water and vegetable stock—let simmer for at least 15 minutes.
  9. Purée soup in a food processor or with an immersion blender. Add more water to reach desired consistency.
  10. Season with salt and pepper, to taste.
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