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Butternut Squash Soup
Butternut Squash Soup
Submitted by Jill Bakewell, Ann Arbor, MI
Soups and Breads
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.
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