Roasted Butternut Squash Soup with True Salt
As the crisp autumn air settled in, a comforting aroma filled the kitchen as butternut squash, carrots, and onions roasted to perfection. The velvety soup, seasoned with True Salt sea salt, warmed both body and soul, crowned with a fragrant garnish of fresh sage leaves.
What you'll need:
1 large butternut squash, peeled and cubed
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon True Salt sea salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 cup heavy cream (optional)
Fresh sage leaves for garnish
Preheat your oven to 400°F (200°C).
Toss the butternut squash, onion, carrots, and garlic with olive oil, True Salt, black pepper, and thyme. Roast in the oven for about 30-35 minutes until tender.
Transfer the roasted vegetables to a pot, add vegetable broth, and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in heavy cream if desired and adjust seasoning with more True Salt and pepper.
Garnish with fresh sage leaves before serving.