Intermediate
Today we’re transforming butternut squash into a velvety smooth soup that's the culinary equivalent of a warm hug. Forget pumpkin spice lattes, this is the taste of fall I crave.
Imagine this: chunks of butternut squash roasted to golden perfection with a drizzle of honey, sprigs of thyme, and sage. Then, eleven cloves of garlic—yes, you read that right, eleven—roasted alongside, mellowing their pungent bite into a sweet, nutty richness. Blended with carrots for a vibrant hue and a touch of sweetness, this soup is a balance of flavors—none too strong. All complement one another.
But here's the secret, the whisper of magic that elevates this soup to another dimension: freshly grated nutmeg. It's the subtle warmth, the unexpected hint of spice that you can’t quite put your finger on, and leaves you craving for more.
Butternut Squash & Garlic Soup is to be savored, each spoonful a testament to the simple beauty of the season.
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