Butternut
Squash Soup
|
1
butternut squash
|
6 garlic
cloves
|
|
2
tomatoes
|
2 egg
plants
|
|
1
medium zucchini
|
Salt
|
|
Fresh
ground black pepper
|
1/3
cup olive oil
|
|
4
heaping table spoons brown sugar
|
¼ cup
Italian flat leaf parsley
|
|
6
fresh basil leaf
|
|
Pre heat oven to 400 degrees and line two baking sheets
with tinfoil. Cut up all the veggies and put them on the cookie sheets. Put
three garlic cloves on each pan. Put lots of fresh ground black pepper over all
the veggies then sprinkle with salt then drizzle with the olive oil. Bake for
15 minutes and change racks in the oven and bake for 15 more minutes. Spoon the
veggies in a blender add half of the basil, and parsley, and half of the brown sugar,
and blend until smooth. You should be able to fit one whole pan into the
blender. When doing the second pan you can make this one more chunky so you can
get some real good bits of the veggies. ENJOY!
