Roasted Winter Squash Soup | Crystal Creamery

Ingredients

• 2 pounds butternut squash, diced
• 10 garlic cloves
• 1 medium onion, julienned
• 2 avocado leaves (omit if you cannot find)
• 2 ancho chiles, seeded and stems removed
• 1 teaspoon urfa chiles (omit if you cannot find)
• 1 teaspoon cumin seeds
• 1 teaspoon smoked paprika
• 2 inches ginger, fresh and peeled
• ½, cup olive oil
• 1 cup Crystal milk
• 4 cups vegetable or chicken stock
• 1 tablespoon chamomile vinegar (substitute apple cider vinegar)
• 1 tablespoon Worcestershire sauce
• 3 slices thick brioche
• ¼ cup herb olive oil (substitute regular olive oil)
• 1 teaspoon salt and pepper