Butternut Squash Soup / soup recipe

  • Butternut Squash Soup

    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.
     
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