Ingredients:
|
1 |
Medium yellow onion, chopped |
|
1 |
Celery rib, chopped |
|
1 |
Carrot, chopped |
|
2 Tbsp. |
Butter |
|
1 |
Butternut squash, peeled and chopped, seeds discarded |
|
½ cup |
|
|
3 cups |
Vegetable stock |
|
1 cup |
Water |
|
|
|
|
|
Pinches of nutmeg, cinnamon, aleppo pepper, salt and pepper |
Directions:
Heat a large pot on medium-high heat.
Melt the butter in the pot and let it foam up and recede.
Add the onion, carrot and celery and sauté for 5 minutes. Lower the heat if the vegetables begin to brown.
Add the butternut squash, balsamic, water and broth and bring to a boil. Reduce to a simmer, cover, and simmer until the squash and carrots have softened, approx. 30 minutes.
Puree the soup either with an immersion blender or a standing blender. Add pinches of nutmeg, cinnamon, Epices de Cru Aleppo Pepper and salt and pepper.
Drizzle butternut squash seed oil on top to taste.