Truffled Butternut Squash Soup
Difficulty: Easy | Makes: 5-6 Servings
A comforting and flavorful soup perfect for cold months, this dish by @skillettoplate incorporates our Roland® Organic Black Truffle Oil for a luxurious feel.
Ingredients
- 1 Butternut squash (3 lb.)
- 1/2 white onion, sliced large
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 1 teaspoon Roland® Organic Black Truffle Oil (get the Organic Black Truffle Oil on Amazon)
- 1/4 teaspoon cumin powder
- Fresh ginger, 1 inch sliced
- 7 cups vegetable broth
- 1 cup Roland® Unsweetened Coconut Milk
- Salt and pepper, to taste
Directions
- Preheat oven to 400 degrees F
- In a baking tray cut the squash into two halves. Scoop out the seeds. Place on a baking tray with the cut sides up. Throw in some garlic and drizzle with olive oil and roast for 50-60 minutes until they are done. Scoop out the squash and set aside
- In a stockpot, add some olive oil. Once the oil is heated, add the onions and ginger. Sauté well
- Add in the scooped out roasted squash, garlic, and vegetable broth. Bring to a boil
- Add all the spices (cumin powder, salt, and pepper) at this time
- Cover and let simmer covered for 20 minutes on low heat. Lastly, stir in the coconut milk. Remove from heat and add the black truffle oil
- Blend the mixture using a hand blender. Season the soup with lots of black pepper. Adjust the seasonings by drizzling with more black truffle oil or adding more salt or pepper, to taste
- Enjoy with crusty bread
*Find Janani on Instagram at @skillettoplate
