Butternut Squash Soup

  • Juice 2 apples, 1 onion, 1 bunch of celery, 1 butternut squash. Add 1 cup water.
  • Sauté onion and garlic. Season w/cinnamon, pepper, cardamom, nutmeg.  Deglaze with juice.  Add fresh herbs:  lavender, rosemary, thyme and purple sage
  • Cut butternut squash in half lengthwise, season ^ and roast at 375 until caramelized and tender.
  • Scrape out squash into pot w/ juice and sautéed ingredients
  • Bring to boil, reduce to simmer for 25-45 minutes. (longer the better)
  • Blend and strain soup, season with salt and pepper.
  • Garnish w/ honey and crumbled walnuts
    • Ingredient List
      • 2 apples, 1 onion, 1 bunch celery, 1 butternut squash, 3 garlic cloves, 1ts each herb
      • 1 cup water
      • ½ cup walnuts toasted and ½ cup honey
2019-02-07T13:48:25+00:00