This dish can be made meat, dairy or pareve/vegan for great flexibility.
Two medium sized butternut squash (peeled and cubed)
Four carrots (peeled and chopped)
Three Thai chili peppers (i love spicy food but it wasn’t really spicy!)
Chop vegetables and mix with sauce made of:
Balsamic vinegar and olive oil
Spices (to taste): salt, garlic powder, red pepper flakes, fresh rosemary, thyme, and oregeno
Honey (also to taste)
Using two pans, roast the carrots, peppers and leeks at 375 degrees for about 35 mins and let the squash go another 5 – 10 mins.
Puree the veggies with chicken or vegetable broth. Put the puree in a pot and heat it up.
If you are serving this dairy, add some milk to get the consistency u want. You can also serve it with vanilla greek yogurt and some rosemary and thyme on top!