Roasted Squash and Raw Carrot Soup Recipe
Ingredients (9)
- 1 small butternut squash (about 2 1/2 pounds), split lengthwise, seeds removed
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 thyme sprigs
- 2 cloves garlic
- 1 medium onion, finely sliced (about 1 1/2 cups)
- 1 1/2 quarts fresh carrot juice (see note)
- 1/4 cup chopped parsley (optional)
- 1/4 cup toasted pumpkin or squash seeds (optional)
Directions
Learn how to make this recipe at Serious Eats
Ingredients (9)
- 1.5 oz. Casamigos Reposado Tequila
- 5 oz. Almond Liqueur
- 1 oz. Fresh Lemon Juice
- .75 oz. Honey Syrup
- 2 Heaping Bar Spoons Organic Canned Pumpkin
- 1 Pinch Cinnamon
- 1 Pinch Nutmeg
- Optional: 2 Dashes Orange Bitters
- Garnish Dehydrated Half-Moon Orange Slice, 2 Charred Sage Leaves and Nutmeg
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