Fustini's Oils and Vinegars
Smoked Gruyere Butternut Squash Soup

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Smoked Gruyere Butternut Squash Soup


Servings4

Ingredients

  • 2 tablespoons Fustini's Garlic olive oil
  • 2 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 pinch of red pepper flakes
  • 4 cups cubed butternut squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon nutmeg
  • 2 cups low-sodium chicken or vegetable stock
  • 6 ounces smoked gruyere cheese, freshly grated
  • 1/2 cup full-fat coconut milk, or half and half, plus extra for drizzling
  • 2 tablespoons freshly snipped chives

Spicy Chickpeas

  • 2 cups chickpeas, if canned, drain, rinse and dry off with a paper towel
  • 1/2 tablespoon Fustini's Cayenne Crush olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Hint

Adapted from "How Sweet Eats"


Directions

Step 1. 

Heat a large pot over medium heat and add olive oil and butter. Add onions with pepper flakes and a pinch of salt and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Stir in the pepper flakes, squash cubes, salt, pepper, paprika and nutmeg. Stir to coat the squash. Cover the pot and cook until the squash has softened slightly, about 6 to 8 minutes, stirring occasionally. Pour the stock into the pot and bring the mixture to a simmer. Cook until the squash is completely tender.


Step 2. 

Once tender, add the contents of the pot to a high powered blender and blend until smooth and pureed. Pour the soup back into the pot and heat it over medium-low heat. Once it feels evenly warm, stir in the cheese a few handfuls at a time until it’s melted. Stir in the coconut milk. Cook for another few minutes to warm the soup.  To serve, add the chickpeas on top. Drizzle with extra coconut milk and sprinkle with chives.


Step 3.  Spicy Chickpeas

Preheat the oven to 425 degrees F. Make sure the chickpeas are patted dry if they are canned. Place the chickpeas on a baking sheet. Toss them with the olive oil to coat evenly. Add the salt, pepper, paprika and cayenne on top and toss to distribute. Roast for 20 minutes, then shake the pan and toss before roasting for another 15 to 20 minutes until crispy.



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