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.
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