Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Recipe

Cooler weather calls for piping hot soup. And, this recipe brings the heat and the spice. Butternut pumpkin (squash) is tossed in a quick marinade of autumn herbs, garlic, olive oil, and our TRUFF White HOTTER. The roasted squash is pureed smooth and blended with broth for a rich and rewarding soup experience. But, the flavorful fun doesn’t stop there! We partnered this spiced-up soup with a sweet and buttery toast, brown sugar and butter-fried bread. Sweet meets savoury in harmonious balance, you gotta try it! 

Roasted Butternut Squash Soup with Brown Sugar and Butter Fried Recipe

serves 4

Ingredients

Butternut Pumpkin Soup:

• 700g butternut pumpkin (squash), peeled and cut into 1-inch cubes
• 1 yellow onion, peeled and chopped
• 2 tablespoons olive oil
• 1 tablespoon TRUFF White HOTTER
• 4 garlic cloves, 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
• salt and pepper to taste

Brown Sugar and Butter Fried Bread:

• 8 tablespoons (1 stick) salted butter, softened to room temperature
• 6 tablespoons brown sugar
• pinch of cinnamon
• 4-8 thick slices sourdough bread
• 4 tablespoons olive oil 
• 4 tablespoons sour cream 

Instructions

1. Preheat oven to 200°C. Place butternut squash, onion, olive oil, TRUFF White HOTTER, garlic, sage, thyme, and rosemary in a large bowl, and toss to combine. Transfer the veggies, oil, and seasonings to a large baking sheet, and spread out in an even layer. Place the baking sheet in the oven and roast for 20 minutes or until the butternut squash is tender.
2. While the squash is roasting, place broth in a large pot, and bring to a simmer over medium heat.
3. Once the butternut squash has finished roasting, transfer all the baking sheet contents (seasoning, juices, etc…) to the bowl of a food processor or blender. Add a little bit of the hot broth and blend, starting on low speed and working up to the higher speeds, until pureed. Using a rubber spatula, scrape the pureed mixture into the pot with the broth, and whisk to combine. Season to taste with salt and pepper. Cover and reduce heat to low, keep warm, stirring frequently, until ready to serve.
4. Place softened butter, brown sugar, and cinnamon in a medium bowl, and stir to combine. Thickly spread butter mixture over the bread slices (both sides) and set aside. Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully add bread slices to the skillet (working in batches if necessary) and cook for 1-2 minutes per side or until caramelized and browned.
5. Divide soup between bowls and drizzle or dollop with sour cream. Garnish the soup with reserved herbs and serve with fried bread on the side.

About Truff

Made with an ultra-unique blend of real black truffles and red chilli peppers, TRUFF’s range of hot sauces
are designed to elevate any dining experience; this ethos for unparalleled flavour now extended to their
growing pasta sauce and truffle oil range here in Australia as well.

Originally founded in the US, TRUFF immediately propelled into social media virality for its cutting-edge
flavour and commitment to pop culture. The brand quickly became the fastest-growing company in the
hot sauce space due to its distinctive flavour profile, pristine packaging, Truffle-inspired cap, and of course, the coveted Instagram account @truff.au, which makes tagging, engaging, and sharing a no-brainer.

TRUFF is made in Southern California; an array of their products cater for Vegan and Gluten-Free
dietaries, and are non-GMO. Head to www.truffhotsauce.com.au for more info and recipes.