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Ingredients
- 1 large butternut sqaush
- 3 medium carrots
- 1 leek
- 1 1/4 cup olive oil, extra virgin
- 1 1/4 cup dried chipoltle seasoning
Method
- Split squash in half the long way and de seed
- Cut off green head of leek and a little of the bottom.
- Then, cut in half the long way.
- Trim and clean carrots.
- Cut the long way in half.
- Place all on baking sheet skin side down.
- Drizzle heavily with olive oil and season with salt pepper.
- Roast for 45 minutes on 400
- In a blender add the pulp of the squash, all the veggies and dried chipoltle.
- Blend to desired texture
- Freeze for later use or portion 2/3 mixture to 1/3 hot water for a savory soup
