Fustini's Oils and Vinegars
Butternut Squash Soup

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Butternut Squash Soup


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Butternut Squash Soup



  • 1 large butternut squash
  • 2 tablespoon Fustini's Gremolata Olive Oil
  • 1 yellow onion, large dice
  • 4 garlic cloves, smashed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon salt
  • 2 cups milk
  • 2 cups vegetable stock


Step 1. 

Preheat your oven to 350 degrees, position the rack towards the bottom of the oven, and line a baking sheet with parchment.  Place the squash on the sheet tray, poke a few holes in it with a knife and bake it for 45 mins to an hour until completely tender. Scoop all the flesh and collect in a bowl.

Step 2. 

Heat a large saucepan over medium low heat, add the Gremolata oil followed by the onion, garlic, and salt.  Sauté for a couple minutes until the onions are completely translucent and tender, then add the rest of the spices and squash, cook until aromatic.

Step 3. 

Add the milk and vegetable stock, bring to a simmer and puree soup until completely smooth. Serve warm.

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