Butternut Squash Soup
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Butternut Squash Soup
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Category
Soups and Breads
Author:
Submitted by Jill Bakewell, Ann Arbor, MI
Ingredients
-
4 tablespoons Fustini's Basil Crush olive oil
- 1 medium onion, chopped
- 2 stalk celery, chopped
- 2 medium carrots, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash - peeled, seeded, and cubed
- 1 - 32 ounce container of chicken or vegetable stock
- 1 teaspoon ground cumin
- salt and freshly ground black pepper to taste
- Feta, crumbled, for garnish
-
Toasted pumpkin seeds, for garnish
Directions
Pour Fustini’s Basil Crush Olive Oil in a large pot, and cook the onion, celery, carrot, potatoes, and squash for approximately 10 minutes, or until lightly browned.
Pour in enough of the chicken stock to cover vegetables. Bring to a boil, then reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Using an immersion blender in the pot, blend until smooth or puree in a blender then return soup to the pot.
Season with salt and pepper then finish with your favorite Fustini’s Oil, toasted pumpkin seeds, and crumbled feta, if desired.
Recipe Note
Finish with a few drops of your favorite Fustini's olive oil. Suggestions include: White Truffle Olive Oil Toasted Sesame Oil or Roasted Walnut Oil (or more Basil Crush!)