Soothing butternut squash soup
Ingredients; olive oil, butternut squash, sweet potato, carrot, potato, yellow onion, garlic, thyme, bay leaf, white wine/cooking wine, vegetable stock, cream, white pepper & sea salt
The smell of comforting earthy sweetness
Peel & cut root vegetables into pieces
Roast with olive oil, whole cloves of garlic, bay leaf & thyme in 430 degrees F
Butternut squash soup catches the colors of autumn
Cook the roasted root vegetables herbs with white wine/cooking wine, vegetable stock & cream
Mix into a smooth creamy soup & season with white peppar & sea salt
Mix into a smooth creamy soup & season with white peppar & sea salt
Roasted pumpkin seeds add crunch & nutty flavor
