Fustini's Oils and Vinegars
Butternut Squash and Tomato Soup

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Butternut Squash and Tomato Soup

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Butternut Squash and Tomato Soup


Submitted by Corporate Chef Andy Stewart

Ingredients


Directions

Step 1. 

Peel the squash and cut in half. Scoop out the seeds and pulp and place into a small pot with the 2 cups of water. Bring to a simmer and cook for 10 minutes. Strain and reserve the liquid. Cut the butternut squash into small cubes.


Step 2. 

Heat the Fustini’s Tunisian Harissa Olive Oil in a large pot over moderate heat and add the onion, sautéing the onion until softened, stirring frequently, for approximately 4 to 6 minutes. Add the butternut squash and cook 2 minutes. Add the ginger and cook for 30 seconds. Add the reserved squash stock, tomatoes, chicken stock, Fustini’s Ginger and Honey Balsamic, turmeric, white pepper, cinnamon and nutmeg and bring to a simmer. Simmer until the squash is fully cooked then season with salt if needed. Place soup into blender and process until smooth.


Step 3. 

To serve, ladle some soup into a service bowl and garnish with crumbled goat cheese and a drizzle of Fustini’s Tunisian Harissa Olive Oil.




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