Butternut Squash Soup

2 medium-sizes butternut squashes, halved lengthwise and seeded
1 large onion, chopped
4 cloves garlic, chopped
12 baby carrots, chopped
1 1/2 cup chicken broth
1 1/2 cups vegetable broth
2 tsp. fresh chopped rosemary
1 tsp. fresh chopped oregano
1/2 tsp. Cajun seasoning
1/2 tsp. red pepper flakes
1/2 tsp. curry powder
1/4 tsp. smoked paprika

Place the squash halves, cut side down, on a foil lined baking sheet that’s been lightly sprayed with canola oil. Place baking sheet in pre-heated 350 degree oven and cook for 30 minutes. Remove from oven and set aside to cool.

In a good sizes Dutch oven, add enough of one of the broths (doesn’t matter which) to cover the bottom of the pot; bring to a simmer over high heat. Add the onion, garlic, and carrots and sauté about 10 minutes on high. Add small amounts of broth as needed, but it’s okay to let it boil out as long as veggies don’t burn.

Turn the squash halves face up and scoop the meat out of the shell; add squash to the sautéed veggies along with the rest of the broths, the herbs, and seasoning. Simmer on low heat for about 30 minutes or until veggies are soft. Remove from heat and let cool for 15-20 minutes.

Process small batches of the soup through a food processor or with an immersion blender until creamy and smooth. Reheat, and serve with crusty French bread or pita squares.

* This can easily be halved, but if I’m going to mess up my kitchen, I figure, “Let’s make it worth the mess” because I can always freeze it.

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