Roasted butternut squash and carrot soup

Roasting carrots and butternut squash (mixed in a bowl with olive oil, salt and pepper) in the oven at 400-degrees for somewhere between a half-hour and an hour.

And getting rid of all the carcinogenic bits.

And then food-processing them!!! Along with sauteed celery, onion, sage, cumin, vegetable stock, and whatever else ya’ got. Like GINGER, which Edie ingeniously had on hand. And more pepper. And CINNAMON!


This one actually takes quite a bit of time. But IF IT’S COLD OVER THERE IN PITTSBURGH it’s the perfect hearty thing.


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