Roasted Butternut Spinach Soup

Most of Thanksgiving leftovers are gone or frozen except for the roasted butternut squash and it's soup weather....no brainer here. I had a small bunch of fresh spinach that I sautéed with a little garlic the other day and it sounded good with the squash, it was a good call.

Here's what you need:

3-4 cups roasted butternut squash

1/2-1 C cooked spinach or 3 C fresh

Carrots, onion, celery diced

8 cups chicken or veg stock/broth 

Fresh herbs- I used sage and parsley

Season with salt, pepper, and dried rosemary 

Sautee mire poix until wilted, season, add squash and spinach for a few minutes. Add broth and bring to a boil. 

Lower heat and simmer for 40 minutes until it looks like this

At this point you can purée some or all if you'd like, I like it as is so I just added herbs and served with homemade croutons. So good!