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


  • 1 butternut squash
  • 2 cups of water
  • 1 tablespoon Fustini's Ginger Crush olive oil
  • 1 medium-size onion, diced
  • 1 teaspoon fresh ginger, chopped
  • 6 ripe tomatoes, peeled, seeded and diced
  • 2 cups chicken stock
  • 1 teaspoon  Fustini's Ginger and Honey Balsamic Vinegar
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Garnish with crumbled goat cheese and croutons


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 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 for 2 minutes. Add the ginger and cook for 30 seconds. Add the reserved squash stock, tomatoes, chicken stock, 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 homemade croutons.

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