Infused Roasted Butternut Squash Soup
As we begin to transition into fall, warm up your nights with a meal that makes the most of the season.
In a saucepan, gently scald heavy cream under medium heat before it boils and breaks.
Add your desired amount of distillate syringe and remove the pan from heat while quickly stirring to mix the oil thoroughly and evenly in the cream. Dosing depends on your needs, using 500mg breaks down approximately 25mg per serving.
Set aside and let cool before use.
Roasted butternut squash soup
- 2 Tbsp. Olive oil
- 1-3 lbs butternut squash
- 2 cloves pressed garlic
- 1/8 tsp. ground nutmeg
- 1 tsp. salt
- 6 cups vegetable or chicken stock
- 1 to 2 Tbsp Pumpkin seeds and chopped parsley for garnish
Preheat oven to 400 degrees and line a baking sheet with parchment paper. With butternut squash cut in half, lightly coat with olive oil and sprinkle salt and pepper. Place face down on a pan and roast until tender throughout. Using a large spoon, hollow out squash and discard tough skin.
In a soup pot warm olive oil over medium heat then add chopped onions. Once onions begin to soften. Add garlic and cook until fragrant.
Add Roasted butternut squash and nutmeg to the pot and stir for 2 minutes before adding vegetable stock. Simmer in the pot for 5 minutes.
Puree soup, either using an immersion blender or by cooling soup slightly and using a regular blender.
After tasting soup, season with salt and pepper.
Serve with a dosed amount of heavy cream drizzled on top and garnish with toasted pumpkin seeds and chopped parsley.