Fustini's Oils and Vinegars
Butternut Squash Soup

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Butternut Squash Soup


Submitted by Jill Bakewell, Ann Arbor, MI
Servings6

Ingredients

  • 4 tablespoons Fustini’s Basil Olive Oil
  • 1 medium onion, chopped
  • 2 stalk celery, chopped
  • 2 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 - 32 ounce container chicken stock
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • Sour Cream, garnish

Hint

Finish with a few drops of your favorite Fustini's olive oil. Suggestions include:White Truffle Olive Oil Toasted Sesame Oil or Roasted Walnut Oil


Directions

Step 1. 

Pour Fustini’s Basil 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 and a dollop of sour cream, if desired.



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