Our Herbed Olive Oil Butternut Squash Soup is a delicious taste of fall. The creamy bisque is topped with an rosemary and herb infused olive oil, giving an earthy contrast to the sweetness of the butternut squash.

The easiest way to prepare the butternut squash is to cut it in half, remove the seeds and then roast in the oven.  You can then scoop out the roasted squash to make a smooth puree. We hope you love this taste of Autumn as much as we do.

Ingredients:

1 butternut squash, cut in half and seeds removed
Olinda Extra Virgin Olive Oil
2 tablespoons rosemary leaves
1/4 cup parsley leaves
1 tablespoon thyme leaves
1 white onion, diced
2 cloves garlic, grated
3-4 cups chicken stock
1/4 cup heavy cream
1 tablespoon apple cider vinegar

Method:

  1. Preheat the oven to 375 degrees.

  2. Lightly coat the butternut squash with olive oil and sprinkle with salt. Place cut-side down on a lined baking sheet. Bake until fork tender

  3. Once the squash tender, remove from the oven and let cool. Scrape the squash out of the skin using a fork, mash and set aside. You can also use a ricer.

  4. While baking, place the fresh herbs in a food processor along with 1/2 cup olive oil.  Pulse to combine.  Set herbed olive oil to the side.

  5. Heat a medium sauce pot over medium heat. Add enough olive oil to lightly coat the bottom of the pan.

  6. Add the onion and garlic. Season with salt. Cook until softened and translucent.

  7. Add 3 cups of the stock and the cooked squash. Simmer for a few minutes to meld the flavors.

  8. Use a hand blender to puree the soup.

  9. Whisk in the heavy cream. You may need to add more stock at this point to get the desired consistency.

  10. Add the apple cider vinegar. Season to taste with more salt if needed.

  11. Top drizzled with the herbed olive oil.