1. Begin melting the butter in a large sauce pot over medium heat. Pour in the EVOO and wait for bubbling. Add the onion, celery, carrot, pepper flakes, and a generous pinch of sea salt. Stir and cook 6 – 7 minutes adding the garlic halfway.
1. Pour in the vegetable stock and milk. Bring to a low boil over medium heat. Once boiled, add in the vegeta, roasted squash and turmeric. Reduce the heat to medium low, cover, and simmer 15 – 20 minutes.
1. Remove the pot from the stove and use an immersion blender to puree the soup until fully blended. Return to low heat and add about ¼ tsp. pepper. Stir, taste, and adjust seasoning if desired.
1. For service, sprinkle each serving with pepper flakes, chopped parsley, and a drizzle of whipping cream. ENJOY!
Jonathan - Happy Veg
Vegetarian 16 years and counting. I'll take all the baby animals please and thank you!