Roasted Butternut Squash Soup

This is a nice recipe for Autumn.

Roasted Butternut Squash Soup
Prep time: 30min Cook time: 1 hour
Serving size: 6
162 calories per serving (not including the optional sour cream garnish)

Ingredients:
• 1 butternut squash, peeled and cut into chunks
• 2 leeks, cut into 1 inch chunks
• 4 ribs of celery, cut into 1 inch chunks
• 1 red onion, peeled and cut into chunks
• 2 large carrots, peeled and cut into 1 inch chunks
• 2 cloves garlic, roughly chopped
• 1 Tbsp olive oil
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp ginger
• 1/4 tsp allspice
• 2 bay leaves
• 1/4 tsp thyme
• 1/4 tsp rosemary
• 1/4 cup maple syrup
• 6 cups vegetable stock
• 1 tsp cider vinegar
• Salt and pepper to taste
• 1 tsp sour cream (optional)
• 2-3 leaves of fresh sage per bowl (optional)

Directions:
1. Preheat oven to 400 degrees.
2. Chop all vegetables and put in a large bowl. Add garlic and sprinkle olive oil over all vegetables.
3. In a small dish, mix the olive oil, cinnamon, nutmeg, ginger and cloves. Sprinkle over vegetables and toss until evenly mixed.
4. Spread the vegetables on a large greased baking sheet and roast for 25min, or until browned.
5. Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, stock and cider vinegar.
6. Bring to a boil then lower the heat and simmer for 30min or until the vegetables are tender.
7. Remove from heat and remove the bay leaf. Puree until smooth and strain to remove any chunks if desired.
8. Return to the heat adjusting the consistency with water if required and adding salt and pepper to taste
9. Garnish with sour cream and sage.

Source: http://www.outtolunchcreations.com/recipes/roasted-butternut-squash-soup/