roasted butternut and carrot soup

How To Make roasted butternut and carrot soup

• 1

  Cover a Sheet pan with foil. Meanwhile , Poke the Butternut squash and heat 2 min. in microwave to soften the skin. Cut lengthwise , scoop out seeds.
• 2

  Peel and cut carrots and onion. Add to Sheet pan . Add more Olive Oil. Salt and pepper.
• 3

  Preheat oven to 400. Cut side up, brush on Olive oil. Salt and pepper . Add to sheet pan . Bake for 1 hour, or until softened. Cool. Scoop out squash flesh.
• 4

  After an hour, add softened veggies into a Dutch Oven or a large two handled pot. Add 6 cups Vegetable or chicken stock.
• 5

  Using an Emersion blender, Blend until smooth. Serve Hot!
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