Butternut Squash Soup
- 5 cups Chopped Butternut Squash (1-2 Squashes)
- 1 cup Chopped Onion
- 2 tsps Cinnamon
- 2 tsps Truffle Salt
- 1 tsp Pumpkin Spice
- 4 cups Vegetable Broth
- 1/4 cup Extra Virgin Olive Oil
Preheat oven 400'
In large bowl add cinnamon, truffle salt and pumpkin spice, whisk and add olive oil until incorporated. Add the squash and onion in the olive oil spice mixture and toss until squash and onion are coated. Add to baking sheet and roast for 35-40min until squash is tender
Add 1/2 the cooked squash and onion to a blender, top with 2 cups of vegetable broth, blend until smooth. Add mixture to large saucepan. Repeat with remaining squash and broth and add to saucepan
Warm soup on medium heat and taste for salt.