Black & Bleu Roasted Squash Soup
Chef Ryan Wiebe
2-4
15 minutes
45 minutes
Modern American
Appetizers/Snacks
There's a reason why our Spiceology Black & Bleu Cajun & Bleu Cheese blend is a best seller and general fan favorite - there's just nothing out there quite like it and it's freakin' delicious. Made with real dehydrated bleu cheese and some of our favorite Cajun spices, you're getting a never-before-tasted flavor profile that's good and so many dishes - from mashed potatoes to popcorn - and everything in between. Take this Roasted Squash Soup by Chef Ryan Wiebe - the hint of heat and creaminess instantly elevates any soup, but knocks it out of the park when you roast autumn squash, onions and garlic with a healthy shake of Black & Bleu. Top with some of of your favorite crunchies like kale chips, pumpkin seeds, good oil - even chili crisp.
Ingredients
¼ cup, Spiceology Black & Bleu spice blend
- 1 medium butternut squash
- 1 medium onion
- 4-5 garlic cloves
- 1-inch knob of ginger
¼ cup heavy cream
½ liter of chicken or vegetable stock,
- Salt and pepper to taste
- Garnish (optional) Crispy kale, olive oil, crème fraiche, pumpkin seeds.
Directions
- Preheat oven to 400°F.
- Cut squash in half and take the seeds out, and roughly chop the onion and garlic
Season with olive oil and Spiceology Black & Bleu and roast in the oven (10 minutes for garlic, 15-20 minutes for the onion and another 10 minutes for the squash or until tender.
- Heat Dutch oven with some oil, remove the flesh from the squash and add all the roasted vegetables to the pot and the ginger
- Add the stock and simmer for 10-15 minutes, until ginger is cooked.
- Add cream and blend until smooth.
- Garnish the soup or don’t, enjoy with some fresh bread and relax for the day.
Recipe Products
Blend
Black & Bleu Cajun Seasoning
Key Ingredients
Paprika, Garlic Granules, Onion Granules, Cayenne Pepper, Bleu Cheese Powder
