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1 butternut squash
2 carrots
1 head garlic
2 medium onions
4 cups broth (chicken or veggies)
1 -2 tbsp olive oil
8 oz goat cheese
1/2 tbsp thyme
1/2 tbsp oregano
kosher salt and pepper to taste
Peel and cube squash, cut carrots in half lengthwise and then across, cut onion into quarters and peel and smash (not cut) your garlic. Toss all veggies in a bowl and cover with olive oil, salt, and pepper and toss to coat well.
See more at http://whiskeybacon.com/2012/12/06/roasted-butternut-squash-soup/
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 WhiskeyBacon
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