Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 tablespoons BRISCA extra virgin olive oil (plus more for drizzling)
1 medium yellow onion, chopped
2 garlic cloves, minced
1 medium carrot, peeled and chopped
4 cups vegetable broth (or chicken broth)
½ teaspoon sea salt (more to taste)
¼ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon (optional, for a warm touch)
¼ teaspoon chili flakes (optional, for a bit of heat)
½ cup coconut milk or heavy cream (optional, for extra creaminess)
Fresh herbs to garnish (thyme or sage work beautifully)
Preheat & Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the Squash
Toss the cubed butternut squash with 1 tablespoon of BRISCA extra virgin olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, until golden and tender.
Sauté the Base
While the squash roasts, heat 1 tablespoon of BRISCA extra virgin olive oil in a large pot over medium heat. Add onion, carrot, and garlic. Sauté for 5–7 minutes, until soft and fragrant.
Combine & Simmer
Add the roasted squash to the pot. Pour in the broth, cinnamon, chili flakes (if using), and season with salt and pepper. Bring to a simmer, cover, and cook for 10–15 minutes to let the flavors deepen.
Blend Until Creamy
Use an immersion blender (or transfer to a blender in batches) to blend until smooth and velvety. Stir in coconut milk or cream if you want extra richness. Adjust seasoning to taste.
Serve & Drizzle
Ladle into bowls, top with a generous drizzle of BRISCA extra virgin olive oil, and garnish with fresh thyme or sage. Serve warm with crusty bread on the side.