I have my first cold of the season. Normally, it takes longer than this to get sick. I think I even made it until January or February last year before I had to invest in a life’s supply of kleenex. Needless to say, I was miserable today. Sneezy, sniffly, drowsy eyes, sneezing… yuck. I was happy to get home and be able to have some nice, hot soup for dinner. The only thing that would have made it better is the crock pot.
When I got home, I got to work cutting up 2 large butternut squash to start it roasting. This step could definitely be done ahead of time to cut down on preparation on a weeknight. The final product was so creamy and delicious, it was definitely worth the wait :). Fleur de sel was the perfect addition to butternut squash. It is the french sea salt that is commonly used in salted caramel flavored desserts, making it the perfect salt for a sweeter variety squash. Per bottle, it is a bit pricy. But I have been using the container I got at Williams Sonoma for almost two years and it was totally worth it.
Fleur de sel Butternut Squash Soup
- 2 large butternut squash
- 2-3 cups veggie broth, depending on thickness desired
- 1/8t-1/4t garam masala
- 1/8t-1/4t cumin
- 1t fleur de sel, or more to taste
- kale, optional
- optional topping: pepitas