This recipe is very easy and it's vegetarian and vegan. Add it to your fall recipes.
Butternut Squash Soup
3 pounds of butternut squash or 2 medium sized squash, cut into 1 inch pieces
1 large sweet potato, cut into 1 inch pieces
2 cloves of garlic
2 teaspoons dried rosemary
1 small onion, chopped
5 cups vegetable broth
salt and pepper, to taste
Place all items in a large pot and bring to a boil, cover and reduce heat to a simmer for 20 mins until sweet potato is tender. Remove lid and heat and allow to cool. Once cool, puree in batches. Return pureed soup to heat and allow to warm. Serve with a hearty bread.
Can't get easier than that!
Thanks Jon for being a sport for the picture.