2 cups butternut squash peeled and diced into small cubes
1 onion chopped
1 carrots chopped
2 stalks of celery chopped
1 parsnip chopped
3 cloves of garlic chopped
3tbsp butter
2tbsp all purpose flour
3 cups vegetable stock
1/4 cup brown sugar
2tsp pumpkin pie spice
Roast the diced butternut squash with olive oil, salt and pepper on a baking tray in a preheated 400 degree oven for about 30 minutes or till the edges turn golden brown.
Saute the onions, garlic, carrots, celery and parsnip with the butter. Once cooked add the flour and cook for another 2 mins. Keep stirring so that the flour does not get burnt.
Add the vegetable stock. To it add the roasted squash, sugar and the pie spice.
Now blend the soup to a smooth consistency. If the soup is too thick then add more stock and add salt and pepper to taste.
