Ingredients
Main
Garlic confit oil2 tbsp
Confit garlic3-4 cloves
shallot, chopped1
Medium pumpkin or winter squash, cubed1
A few thyme sprigs
Chicken or vegetable broth4 cups
Salt and pepper
Dill, for garnish (optional)
Lemon, for garnish (optional)
Step 1
Start by adding your confit oil to a large dutch oven over medium heat.
Step 2
Add your confit cloves and mash into a paste, and then add your shallots.
Step 3
Season with salt and cook until they are turning translucent, and are very aromatic.
Step 4
Add your squash and thyme and cook until it is starting to become tender and rough around the edges.
Step 5
Add your broth and bring to a boil before reducing heat and simmering until the whole soup takes on a rich orange hue, 20-30 minutes.
Step 6
Taste and season with more salt and pepper. Finish with dill and lemon.
