recipe

Olivia’s Roasted Butternut Squash Soup

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)

Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s