I learned about roasting lavender buds recently from the cookbook “Discover Cooking with Lavender”. I now have a jar packed with fragrant, earthy buds that I roasted last week. For the instructions for roasting, see Culinary Lavender Primer.
While roasting my lavender buds, the house was redolent with the most divine scent. I was eager to try the roasted lavender buds in a recipe and decided to pair it with butternut squash in a soup. It made sense to me, intuitively, that the soft flavor of lavender would work well with the sweet, rich taste of butternut squash.
Butternut squash is one of my favorite veggies to grow. It’s easy, it’s delicious and it lasts all winter when stored in a cool, dry place. We grew dozens of them and I still have about half a dozen squash left from last summer. The soup took about 10 minutes plus simmering time and I’m delighted with the result. I did not have any vegetable stock on hand, so this soup is light. The roasted lavender buds are the secret ingredient.
BUTTERNUT SQUASH SOUP with ROASTED LAVENDER BUDS
1 butternut squash