RECENTLY I'VE BEEN REALLY LOOKING FORWARD TO TIME IN THE KITCHEN EVERY SUNDAY.

I find it both calming and productive - which I see as a win win.

When I'm cooking I can really disconnect and focus on what's in front of me, plus I meal prep for at least 3 days so it makes my weekdays smoother. I put on a great playlist, I light my Flamingo Estate Roma Heirloom Tomato Candle from 6 by Gee Beauty and create. 

This roasted butternut squash and carrot soup is the simplest soup I've ever made, it's so filling and delicious. Here's how! xx

What You'll Need:

• 1 whole cut-up / cubed butternut squash

• 5-6 large carrots, sliced down the center for faster roasting 

• 2 sliced shallots 

• 3-4 cloves of garlic, minced

• 2 sprigs of fresh rosemary

• 2 tablespoons of olive oil

• pinch of sea salt

• vegetable or chicken stock 

How-To Make:

• lay parchment paper on a baking sheet

• mix veggies (including onion) with olive oil, garlic, rosemary, salt and pepper and spread out to roast

• cook until soft (425 degrees for 25-30 minutes depending on oven)

• let cool then add veggies into blender (or use hand-held blender) 

• add 2 cups of vegetable or chicken stock

• pulse and blend

• continue to add stock as needed, until blended thoroughly (but not too fine like a puree)

• pour into pot and simmer, adding more pepper or salt if needed

• finish with some chopped basil or some chili flakes or spicy oil to taste and enjoy!

Happy soup season!

xx Celene