Franco Noriega Instagram – My favorite soup in the winter is butternut squash, here is my quick version of it!
Ingredients:
1 butternut squash
Rosemary or thyme
2 carrots, diced
1 head of garlic
Olive oil
Salt and pepper
1 tbsp butter
1/2 chopped onion
1/4 tsp turmeric powder
1 tsp peperoncini
1 tsp pumpkin cinnamon
3 cups chicken or veggie broth
1 tbsp butter at the end
Procedure:
1. On a baking sheet, place the halved butternut squash (remove seeds), carrots, rosemary, and garlic.
2. Cut the top of the garlic head to expose the cloves, add olive oil, and wrap in aluminum foil.
3. Drizzle olive oil, salt, and pepper over all the vegetables and bake at 350 degrees F for 45 minutes.
4. Once out of the oven, peel the squash skin or scoop out the pulp with a spoon.
5. In a pot, melt butter, sauté onion. Add turmeric, cinnamon, peperoncini, sauté for a few minutes. Add squash, carrots, squeeze in roasted garlic, season with salt and pepper. Cover with chicken broth, then using an immersion blender, blend until smooth, or blend in batches in a regular blender.
6. Bring the soup to a boil, reduce heat, and simmer for 15 minutes
7. Decorate the soup with olive oil, and Parmesan cheese | Posted on 20/Jan/2024 05:26:11
