First, preheat oven to 350 degrees F.

Peel and deseed the butternut squash. It’s easier to peel if you wash it, prick with a fork them microwave for a minute. Once cooled, use a vegetable peeler to peel. I cut one end off to stabilize while peeling. Once peeled, cut in half and take seeds out. Cut squash in uniformly sized chunks.

Chop the rest of the veggies in same size pieces. Add all vegetables to a large rimmed roasting pan.

Peel garlic and add five cloves to pan.

Add the herbs, cayenne pepper, S&P, and olive oil. Stir to coat.

Roast for an hour or so until veggies are soft.

Remove stems from the herbs by just running thru fingers, leaving the leaves. Take veggies and place in a food processor with one cup of the vegetable broth and purée. Continue until all veggies are puréed.

Pour mixture in a large stockpot and add the rest of the vegetable broth. Stir and simmer on low for 15 minutes. At this point, you can adjust the “heat” by adding more cayenne pepper.

If you are daring this recipe will make 20 whopping cups if doubled. And indeed does freeze well for upwards of 6 months.

Side note: I froze several single serving bowls in BPA free containers and the day before I would thaw them out in my fridge for lunch the next day. The soup is very filling and paired excellently with my Chao cheese slices and Crunchmaster multi-seed crackers. Yes, dairy free, gluten free everything here, soup and all. No sponsored plugs, just calling a good pairing as I see them.