Truffled Butternut Squash Soup | Recipes | Roland Foods

Ingredients

• 1 Butternut squash (3 lb.)
• 1/2 white onion, sliced large
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 1 teaspoon Roland® Organic Black Truffle Oil (get the Organic Black Truffle Oil on Amazon )
• 1/4 teaspoon cumin powder
• Fresh ginger, 1 inch sliced
• 7 cups vegetable broth
• 1 cup Roland® Unsweetened Coconut Milk
• Salt and pepper, to taste
• Preheat oven to 400 degrees F
• In a stockpot, add some olive oil. Once the oil is heated, add the onions and ginger. Sauté well
• Add in the scooped out roasted squash, garlic, and vegetable broth. Bring to a boil
• Add all the spices (cumin powder, salt, and pepper) at this time
• Cover and let simmer covered for 20 minutes on low heat. Lastly, stir in the coconut milk. Remove from heat and add the black truffle oil
• Blend the mixture using a hand blender. Season the soup with lots of black pepper. Adjust the seasonings by drizzling with more black truffle oil or adding more salt or pepper, to taste
• Enjoy with crusty bread