Vegetable Soup with Sourdough
Serving Size: 4
Ingredients:
1 large butternut squash
1 bunch of carrots
1 head of garlic
1 yellow onion
Broth of choice (I love Denver Bone Broth or Bonafide Provisions)
1/4 cup parsley
Coconut cream (or heavy cream)
Avocado oil
Ghee (or butter)
Salt, pepper, nutmeg, cinnamon, rosemary, sage, paprika
Locally-made sourdough (I recommend opting for a glyphosate free option, if possible)
Recipe:
Preheat oven to 425ºF
Chop all vegetables into rough 1” cubes. Slice onions and mince garlic.
Toss chopped vegetables in about 1 tbsp of avocado oil (or other preferred neutral oil) and season with salt, pepper, nutmeg, cinnamon, oregano, garlic powder, smoked paprika. I use about 2 tsp of each, but I welcome you to measure with your comfort level of flavor. Mix.
Spread seasoned vegetable cubes on non-greased, non-toxic sheet pan. Roast in oven for 35 minutes.
While vegetables are cooking, prep your garnish. I chose parsley and local artisan bread.
Place roasted vegetables in a blender. Fill about 1/3 of your blender with broth of your preference. Puree until consistency is smooth. Add more broth to thin the soup.
Add soup to sauce pan and turn heat to simmer. Add in about 1 tsp of ghee.
Plate and serve with the sourdough. Recipe makes 3-4 servings.
