1 Whole Butternut Squash (cubed)
2 Carrots (big chops)
2 Celery Stalks (big chops)
1 red onion (big chop)
1 small zucchini (big chops), optional
3 cloves garlic, whole
1 teaspoon sea salt
Black Pepper to taste
½ cup of vegetable Broth or 1 Bouillon Cube (optional)
Truffle Oil (drizzled on top), optional
Place all the above mentioned vegetables on a greased cookie sheet, season with salt and pepper and bake vegetables at 400 Degrees F. for about 15-20 min.
Put aside, meanwhile, heat up a large pot of water, about 2-3 litres. Add the cooled vegetables to the pot of water and bring to a boil
Reduce heat and cover for about 45 minutes, until vegetables are tender
Let cool and puree the vegetables with an emersion blender in the same pot.
Tip: When plating the soup, you can add a drizzle of Truffle Oil for superb flavour.
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