Carrot Squash Soup
This soup is creamy, sweet-yet-savory, and begs to be topped with your favorite chili crunch.
Ingredients
1 small butternut squash
6 large carrots peeled and chopped
1 onion diced
1/4 cup Olive oil
2/3 Tbsp Salt
2 cups white white
2 quarts water
2 tbsp coconut milk
basil microgreens
Method
- Preheat your oven to 325*F
- Cut butternut squash in half, place on a sheet tray with parchment paper and roast at 325 degrees until tender.
- Once cooked, discard seeds, and reserve the cooked squash to add to soup later.
- Heat olive oil in a soup pot, and sautee onions and carrots with salt until translucent.
- Deglaze with white wine, cover with 2 qts of water, then add the cooked squash and simmer until the carrots are tender enough to blend.
- Blend until super smooth.
- Taste and adjust seasoning. The soup may take a splash of vinegar and some honey depending on the sweetness of the vegetables.
- Top with your favorite chili crisp, basil micro greens, and a swirl of coconut milk
