Ingredients:
- 1 large butternut squash peeled and cubed
- 2 carrots peeled and cubed
- 2 medium potatoes peeled and cubed
- 1 large sweet onion diced
- 6 cups vegetable or chicken stock
- 2 tbsp Peperoncino Garlic Olive Oil
- 2 tbsp Extra Virgin Olive Oil
- Pinch salt
Directions:
Place all chopped vegetables except diced onion on parchment paper toss with Extra Virgin Olive Oil and a pinch of salt.
Roast in 400 degree oven for 20-25 min.
Place diced onion in large stock pot and sauté in EVOO until cooked. Add roasted vegetables to stock pot. Add vegetable or chicken stock to pot
Purée and serve with a dollop of sour cream and a drizzle of EVOO or Peperoncino Garlic Olive Oil for some added warmth.