Butternut Squash Soup

Instructions:

1. Preheat the oven to 400°F. 
2. Place butternut squash, onion, olive oil, TRUFF White Hotter Hot Sauce, garlic, sage, thyme, and rosemary in a large bowl and toss to combine. 
3. Transfer the veggies, oil, and seasonings to a large baking sheet. Spread everything out in an even layer.
4. Place the baking sheet in the oven and roast for 20 minutes or until the butternut squash is tender. 
5. While the squash is roasting, place broth in a large pot and bring it to a simmer over medium heat. 
6. Once the butternut squash finishes roasting, transfer all the baking sheet contents to a food processor or blender. Add a little bit of the hot broth and blend until puréed.
7. Once blended, scrape the puréed mixture into the pot with the broth and whisk to combine. 
8. Season to taste with salt and pepper. 
9. Cover and reduce heat to low and stir frequently.
10. Place softened butter, brown sugar, and cinnamon in a medium bowl and stir to combine. 
11. Spread the butter mixture over the bread slices and set aside. 
12. Heat olive oil in a skillet over medium heat. Once the oil is hot, carefully add bread slices to the skillet and cook for 1-2 minutes per side or until caramelized.
13. Divide the soup between bowls and add a dollop of sour cream. Garnish the soup with herbs and serve with the fried bread on the side.