Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Bread
Ingredients
- 700 g butternut pumpkin peeled and cut into 1-inch cubes
- 1 medium yellow onion peeled and chopped
- 2 tablespoons olive oil
- 1 tablespoon TRUFF White HOTTER
- 4 cloves garlic peeled and chopped
- 1 teaspoon fresh sage chopped (plus extra for garnish)
- 1 teaspoon fresh thyme chopped (plus extra for garnish)
- 1 teaspoon fresh rosemary chopped (plus extra for garnish)
- 3 cups chicken or vegetable broth
- 8 tablespoons salted butter softened
- 6 tablespoons brown sugar
- pinch cinnamon
- 4 slices bread for frying
- 2 tablespoons butter for frying bread
Instructions
- Preheat oven to 200°C (400°F).
- Place cubed butternut squash and chopped onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender.
- While the squash is roasting, melt butter in a pan. Add brown sugar and cinnamon. Cook until sugar is dissolved.
- In a large pot, combine roasted squash, onion, broth, garlic, sage, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth. Season with salt and pepper to taste.
- Fry bread in butter until golden brown.
- Serve soup with fried bread.
