3 small-med butternut squash
2 c vegetable broth
salt & pepper to taste
Roast the Squash. Scoop out the flesh into a blender. Combine with broth and puree. Season with salt and pepper to taste. This is the shortest blog recipe I've ever written.
See these previous posts for tips on some of the steps in this recipe.
Roasting Winter Squash
Let There Be Broth
In the above photo I garnished with black truffle oil and Italian breadcrumbs. There are so many great additions to this soup. Check out the list below!
try adding one or more of the following..
-coconut
-nutmeg
-ginger
-cumin
-apples
-herbs (especially Sage, although most common herbs would be nice!)
-cheese; parmesan, fontina, gruyere, pecorino..
-maple extract
-bourbon
loooks pretty tasty!
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