• Pasolivo Butternut Squash Soup Recipe on a placemat next to rosemary, pinecones, and a squash
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Butternut Squash Soup

Butternut Squash Soup

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COOKING LABEL
Medium
Prep Time
45 minutes
Cook Time
15-20 minutes
Serves
Serves 6
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Full Product Description
This Butternut Squash Soup is sure to please! With an aroma of seasonings, this smooth and warm soup is a cold-weather staple.
Ingredients
  • 4 tablespoons Pasolivo Rosemary Olive Oil, divided
  • 1 large onion, chopped
  • 2 large garlic cloves, peeled but whole
  • 2 large carrots, peeled and diced
  • 1 large butternut squash (about 2 ½ - 3 pounds), seeded, peeled, and cubed
  • 2 teaspoons Pasolivo Central Coast Curry
  • Salt and pepper to taste
  • 4 cups vegetable or chicken stock
  • 1/2-1 cup heavy cream, optional
Garnish:
Preparation
  1. In a large pot, place two tbsp. Pasolivo Rosemary Olive Oil, chopped onion, garlic cloves, chopped carrots, cubed Butternut Squash, two teaspoons Pasolivo Central Coast Curry Blend, and salt and pepper to taste.
  2. Sauté until vegetables are almost tender, about five minutes. Add chicken or vegetable stock and bring to a boil. Reduce heat and simmer 10-15 minutes.
  3. Remove from heat and, using an immersion mixer or blender, puree soup until smooth. Add cream (if desired) and two tablespoons Pasolivo Rosemary Olive Oil and taste to adjust seasoning.
  4. Reheat when ready to serve. To garnish, top with a swirl of Pasolivo Rosemary Olive Oil and some feta or goat cheese and nuts. *For a warmer version of this soup, replace the Pasolivo Rosemary Olive Oil with Pasolivo Tangerine Olive Oil and the Pasolivo Central Coast Curry with Pasolivo Sugar and Spice Blend.
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