ROASTED BUTTERNUT SQUASH SOUP

Ingredients:

Butternut Squash
Carrots 
Vegetable Stock
Herbs
White Onion

Parsley

Walnuts
Garlic

InfusionsKW Turmeric Spice

InfusionsKW Himalayan Pink salt

Infusions Orange Ginger Blend

Recipe:

Step 1: How to Cut the Butternut Squash

Slice off the stem and bottom ends of the squash, so that both ends are flat. Slice the squash in half lengthwise, just where the thinner end begins to widen around the middle. Turn each half so that a flat end rests against the cutting board. Use a sharp serrated peeler to peel off the skin.

Health & Safety Peel in downward strokes away from your hands. After peeling use spoon to thoroughly scrape out the seeds in the center of both halves.

Kitchen Hack I don’t like wasting anything, roasting the seeds with Infusions KW Himalayan Pink Salt is perfect topping for the soup. Just rinse off, pat dry, and dry roast for 15 minutes at 225 degrees. Lastly, cut the squash into even 1 inch cubes.

Step 2: Preparing the Vegetables

Now that you have finished the hard part of the meal, the next step is probably the easiest besides eating! Cut the white onion in slices and separate into individual pieces. Wash the carrots and cut in even chunks. Preheat your baking tray for 5-7minutes in 225 degrees. Carefully spread the butternut squash, onion, and carrots evenly on the hot baking tray. Drizzle good quality olive oil, 1 tablespoon  Infusions Orange Ginger Blend, teaspoon of Infusions KW Turmeric Spice, and 2 pinches of Infusions KW Pink Salt. Mix well until all vegetables are coated well with oil and seasonings.

Step 3: Roasting the Vegetables
Place the baking tray in preheated oven. Kitchen Hack Do not turn off oven from when preheating baking tray. Bake the prepared vegetables at 225 for 30 minutes making sure to flip at 15 minutes to ensure even roasting. Last 2 – 3 minutes of the time open the broil on top and toast your veggies just enough until edges turn brown. Remove the tray from oven and let vegetables rest until cool.

Step 4: Finalizing your Soup
After vegetables have cooled, blend in food processor to a smooth puree. Then add to a cooking pot with 3 cups of vegetable stock, 1 leveled tablespoon of Infusions KW Orange Ginger Blend. Bring to a boil and reduce to a simmer for 10 minutes. Kitchen Hack While waiting for the soup to simmer, dry roast crushed walnuts for couple of minutes and saute garlic bits until golden brown. Serve soup hot in bowl garnished with pinch of diced parsley,  golden garlic, roasted butternut squash seeds, and crushed walnuts.