BUTTERNUT SQUASH SOUP


FEATURING THE OBTC THIRTEENTH WONDER SPICE
| Cook and Prep Time: 45 minutes |

Ingredients:

  • 1 butternut squash, peeled and diced
  • 1 onion, cut in wedges
  • 4 garlic cloves, peeled
  • 4 cups of chicken or vegetable broth (we love better that bullion)
  • 3/4 cups unsweetened coconut milk, or cream 
  • 2-3 Tbsp OBTC THIRTEENTH WONDER
  • Olive oil
  • Aromatics: Few sprigs of fresh rosemary, thyme, sage, or even a mix of all three
  • Garnish of your choice: pepitas, pomegranate seeds, green onion, sour cream or coconut ginger cream, or fresh cilantro 

Directions:

  1. Preheat the oven to 425℉.
  2. Place diced butternut squash, onion, and garlic cloves on a baking sheet.
  3. Generously coat with olive oil an OBTC 13TH WONDER SEASONING.
  4. Place fresh herb aromatics on top and roast for 25-30 minutes, or until the squash is tender.
  5. Remove from the oven. 
  6. In a traditional or immersion blender, add roasted vegetables and blend. 
  7. Add in chicken or vegetable broth and the coconut milk or cream.
  8. Blend until smooth and pour into a large soup pot to warm.
  9. Serve and garnish with your favorite add-ons. 
ENJOY IT WITH YOUR FAVORITE PEOPLE

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