Roasted Winter Squash Soup
You’ve never had butternut squash soup like this before. The avocado leaves and urfa chili add a rich earthiness that makes this take on squash soup totally unique.
5 min
Prep Time
20 min
Cook Time
4
Servings
Ingredients
Soup
- 2 pounds butternut squash, diced
- 10 garlic cloves
- 1 medium onion, julienned
- 2 avocado leaves (omit if you cannot find)
- 2 ancho chiles, seeded and stems removed
- 1 teaspoon urfa chiles (omit if you cannot find)
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 2 inches ginger, fresh and peeled
- ½, cup olive oil
- 1 cup Crystal milk
- 4 cups vegetable or chicken stock
- 1 tablespoon chamomile vinegar (substitute apple cider vinegar)
- 1 tablespoon Worcestershire sauce
Croutons
- 3 slices thick brioche
- ¼ cup herb olive oil (substitute regular olive oil)
- 1 teaspoon salt and pepper
Products used
-
Milk
Directions
-
Step 1
Preheat oven to 400°F (375°F for convection ovens).
-
Step 2
Toss all soup ingredients together, minus the milk and stock, add to baking sheet and roast for 30 minutes.
-
Step 3
Toss bread cubes with olive oil and seasons, bake for 15 minutes until golden all around.
-
Step 4
Blend all roasted vegetables with stock on high until completely smooth. Add to a sauce pot and add in milk, adjust seasoning if necessary.
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Step 5
Serve soup and garnish with croutons, drizzle with olive oil and a few drops of your favorite vinegar.
Recipe from gonnaneedmilk.com.
