Butternut Squash Soup
ROYAL CITY / El Gaucho / Jonathan Garcia / Serves 6-8
[cooked-sharing]
Preheat oven to 400 degrees.
Toss 1-inch cubed butternut squash with olive oil and garlic in a large bowl, and season with salt and black pepper.
Arrange the coated squash on a baking sheet and roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let rest until cool.
Blend with cream in a blender. Add thyme, rosemary and steak seasoning to taste. In a separate bowl, combine honey, curry and diablo spice with a fork to make sure the spices are well-mixed.
Add nuts and raisins and mix.
Heat soup and pour into serving bowl.
Sprinkle nut and raisin mixture on the top with bacon bits and chives for garnish.
Ingredients
Directions
Preheat oven to 400 degrees.
Toss 1-inch cubed butternut squash with olive oil and garlic in a large bowl, and season with salt and black pepper.
Arrange the coated squash on a baking sheet and roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Let rest until cool.
Blend with cream in a blender. Add thyme, rosemary and steak seasoning to taste. In a separate bowl, combine honey, curry and diablo spice with a fork to make sure the spices are well-mixed.
Add nuts and raisins and mix.
Heat soup and pour into serving bowl.
Sprinkle nut and raisin mixture on the top with bacon bits and chives for garnish.
