INGREDIENTS

1 RED ONION (CUT INTO BIG CHUNKS)

2 CLOVES GARLIC (PEELED AND LEFT WHOLE)

2 WHOLE BUTTERNUT SQUASH (CUT IN CUBES)

3 CARROTS (BIG CHOPS)

2 CELERY STALKS (BIG CHOPS)

1 ZUCHINI (IN CUBES)

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

 

DIRECTIONS

  • SEASON THE VEGETABLES WITH SALT AND PEPPER AND ROAST ALL THE VEGETABLES IN A BAKING PAN FOR 20 MINUTES AT 400 DEGREES F., TURNING ONCE HALFWAY

 

  • IN THE MEANTIME, BOIL A POT ¾ FULL WITH WATER AND ADD THE BOUILLON CUBE ALONG WITH THE ROASTED VEGETABLES.

 

  • BRING TO A BOIL AND COOK FOR ANOTHER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER TO BE PUREED.

 

  • PUREE THE VEGETABLES IN THE POT WITH A CORDLESS HAND BLENDER UNTIL EVERYTHING IS PUREED SMOOTH.

 

  • TEST FOR SEASONING AND ADD MORE SALT OR PEPPER TO TASTE.

 

  • SIMMER FOR ANOTHER 10 MINUTES AND PLACE IN BOWLS WITH A DRIZZLE OF TRUFFLE OIL.