I'm not a huge fan of soup, but I honestly could not stop eating this! The key is to roast the butternut first before you puree it with all the other goodies. The end result is a darker colored soup, not those bright orange traditional butternut soups you've had before. This one is smoky and so flavorful!!
Roasted Butternut Soup
1 medium butternut, peeled and cubed
salt 'n' peppa
1/2 cup carrots, cubed
1/2 cup celery, sliced
1 garlic clove, minced
1 small onion, chopped
1 cup chicken or vegetable stock, or enough to cover vegetables
1 Roast cubed butternut with olive oil and salt 'n' peppa at 400 degrees for about 30 minutes or until golden brown.
2 While the squash is roasting, saute the onions, carrots, celery and garlic in a pan with some olive oil.
3 Once the vegetables are getting soft, place the roasted butternut in the same pot and cover with stock.
4 Close and simmer for about 20 minutes until all vegetables are soft. Use a stick blender to blend everything together until smooth. You could go the extra step and press it through a siev, but I didn't.
5 Serve piping hot and enjoy!