Butternut Squash Soup

Cooking Label
Prep Time
45 minutes
Cook Time
15-20 minutes
Serves 6
4 Tbsp 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 tsp. Pasolivo Central Coast Curry
Salt and Pepper to taste
4 cups vegetable or chicken stock
1/2-1 cup Heavy Cream, optional

2 Tbsp Pasolivo Rosemary Olive Oil
1/4 cup chopped Pecans or Walnuts
Crumbled goat or feta cheese
In a large pot, place two tbsp. Pasolivo Rosemary Olive Oil, chopped onion, garlic cloves, chopped carrots, cubed Butternut Squash, two tsp. Pasolivo Central Coast Curry Blend, and salt and pepper to taste. 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. Remove from heat and, using an immersion mixer or blender, puree soup until smooth. Add cream (if desired) and two tbsp. Pasolivo Rosemary Olive Oil and taste to adjust seasoning. 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.

This Butternut Squash Soup is sure to please! With an aroma of seasonings, this smooth and warm soup is a cold-weather staple.
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