This Butternut squash soup is a really hard one to beat on a cold winters day. The brown butter in combination with the roasted squash and rosemary salt is a match made in heaven.
Butternut squash soup recipe
4 lbs butternut squash
1 large yellow onion sliced
3 shallots sliced
1 leek sliced
7 medium bunched carrots chopped
4 tbsp avocado oil (any neutral oil is fine)
10 cups veggie stock
1 1/2 tsp rosemary salt
1/2 tsp fresh ground black pepper
1 stick unsalted and browned butter
1 cup heavy cream warmed up
Soup Garnishes Galore
Rosemary salt Crostini
1/3 French bread loaf
1/4 cup olive oil
1 teaspoon rosemary salt
Bacon bits
1/2 lbs bacon frozen and cut into cubes
2 tbsp fresh cut chives
1 tbsp per serving whipped creme fraiche
My Vitamix Blender-
My Previous Blender-
Rosemary salt recipe- Blend for 1 minute
7 sprigs rosemary stripped
4 sprigs sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
Rosemary salt video-
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Equipment:
Le Creuset enameled cast iron pan-
D5 allclad pan (not one seen in video but my favorite pan)-
Lodge cast iron griddle pan-
made-in non stick frying pan-
Microplane-
Microplane cheese grater-
Lamson fish spatula-
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