This is the go to recipe for when we demo our croutons, the smooth, sweet notes from the pureed roasted veggies becomes the perfect vehicle for Olivia’s salty, crunchy croutons.
2 Medium Butternut Squash (seeds removed) cut into 3 pieces
2 Onions, skins removed cut in ½
1 head of garlic, cloves peeled
6 TBSP butter
2 Cups Veggie Broth
1 ½ Cup Half and Half
¼ Tsp Thyme
¼ Tsp Rosemary
Salt and Pepper to taste
Melt 2 TBSP Butter and brush over sheet pan. Arrange squash, onions, and garlic cut side down on pan. Roast for 45 minutes at 350 degrees.
Remove veggies from pan into large soup pot. Deglaze pan with warm water and set aside.
Add 2-3 cups warm water to soup pot (use broth from deglazed pan) simmer (med-med/high heat) for approximately 1 hour.
Puree with immersion blender (or kitchen blender) add veggie broth and half and half, return to med/low heat.
Add rosemary, thyme, salt and pepper. Add remaining 4 TBSP butter just before serving.
Top with your favorite Olivia’s brand croutons! (We used Butter and Garlic)