by Brooke Von Eiff

INGREDIENTS:

1 large butternut squash
3 bell peppers 
2-4 tomatoes 
Carrots 
1 large yellow onion 
1 cup of mushrooms 
1-3 jalapeños (if desired) 
1 clove fresh garlic 
2-2.5 cups of whole milk
Salt and pepper
Basil
Rosemary
Parsley
Sage
Cloves
Nutmeg

HOW TO:

Cut your squash in half and quarter your other vegetables. Arrange on a large baking tray and coat with olive oil. Dash and sprinkle seasons liberally over the vegetables and roast for 45 minutes.

Scoop out the squash and puree all vegetables in blender until it creates a smooth paste.
Transfer into a large stock pot.

Add milk to your desired consistency (I prefer mine thick for dipping!) add salt, pepper, and garlic to taste and enjoy with garlic bread!