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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