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.
Serves: 4
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 Humboldt 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
Directions:
Preheat oven to 400°F (375°F for convection ovens).
Toss all soup ingredients together, minus the milk and stock, add to baking sheet and roast for 30 minutes.
Toss bread cubes with olive oil and seasons, bake for 15 minutes until golden all around.
Blend all roasted vegetables with stock on high until completely smooth. Add to a sauce pot and add in milk, adjust seasoning if necessary.
Serve soup and garnish with croutons, drizzle with olive oil and a few drops of your favorite vinegar.
Recipe from gonnaneedmilk.com.