Butternut Squash Soup
HARVEST & COLLECT
1 Butternut Squash
Ojai Roots Olive Oil
1 Shallot
Sea Salt + Black Pepper
3-4 cloves of garlic
3 cups Veggie Broth
Cream
Blender
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut in half and coat the butternut squash with olive oil, and sprinkle with sea salt and pepper. Roast for about 1 hour. In a large pot (we love the Le Creuset Dutch Oven) heat olive oil, add in chopped shallots and sea salt and cook until soft. Add in garlic and transfer to a blender along with butternut squash and black pepper. Add in veggie broth and blend on high. Top off with some cream, basil, salt, and pepper.
