Butternut Squash Soup
Ingredients
1 butternut squash
1 shallot
1 whole head of garlic
2 plum tomatoes
1 carrot
2 cups vegetables stock
1/2 cup heavy cream
1 tbsp salt
3 tbsp butter
1 tbsp garlic powder
Directions
1. Preheat the oven to 350 degrees.
2. Chop the butternut squash in cubes, cut the garlic head in half and slice the shallots.
3. In an oven safe dish, add butternut squash, garlic and shallot. Roast for 45 minutes.
4. In a pot, add the cooked vegetables, chopped tomatoes, carrot and 2 cups vegetable stock. Season with salt and garlic powder.
5. Boil for 15 minutes. With a hand blender, cream the soup and add the cream in (or transfer to a blender). Summer for 5 minutes and serve.
This recipe was created by Local Roots contributor Fatima Mortada / @hummusmeetspizza
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