That is the truffled butternut squash soup! Making butternut squash soup is my favorite fall tradition and I feel it therapeutic. It’s so easy to whip up and its creamy, delicious and perfectly seasoned and drizzled with @rolandfoods Organic White Truffle Oil, which is a highly fragrant infusion of white truffle flavor in extra virgin olive oil. Imported from Italy, this product is golden in color and should be used sparingly for its intense earthy flavor. I love enjoying this luxurious bowl of soup with bread!sooo good 🙂
Ingredients
Butternut squash- 2 pounds ( peeled and chopped)
White Onion- 1 big sliced
Olive oil- 1 tbsp
Garlic – 1 clove chopped
Salt- to taste
Roland foods white truffle oil – 1 tsp
Pepper- to taste
Cumin Powder – 1/4 tsp
Ginger – 1 inch fresh sliced
Chicken stock (or water) – 4 cups
Water – 2 cups
Unsalted butter – 1 tbsp
Garnish (optional)
Cream – 1 tbsp
Microgreens
Method:
Preheat the oven to 400 f.
In a baking tray cut the squash into two halves. Scoop out the seeds. Place it on the baking tray with the cut side up. Throw in some garlic and drizzle with some olive oil and roast them for 50-60 mins till they are done.
In a stockpot, add some olive oil. Once the oil is heated add some ginger. Sauté well.
Add in the scooped out roasted squash, garlic, water, and chicken stock. Bring it to a boil.
Add all the spices(cumin powder, salt, and pepper) at this time.
And let it simmer covered for good 20 mins in low heat.
Then blend the mixture using a hand blender by adding one to two tablespoons of unsalted butter. Season the soup with lots of black pepper. Garnish the soup with a little cream and some microgreens ( totally optional)
Enjoy with some bread.
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