View Cart

Salads, Soups & Stews

Butternut Squash Soup

Ingredients:
1 large butternut squash peeled and cubed
2 carrots peeled and cubed
2 medium potatoes peeled and cubed
1 large sweet onion diced
6 cups vegetable or chicken stock
2 tbsp Peperoncino Garlic Olive Oil
2 tbsp Extra Virgin Olive Oil
Pinch salt

Directions

Place all chopped vegetables except diced onion on parchment paper toss with Extra Virgin Olive Oil and a pinch of salt.

Roast in 400 degree oven for 20-25 min.

Place diced onion in large stock pot and sauté in EVOO until cooked.  Add roasted vegetables to stock pot.  Add vegetable or chicken stock to pot

Purée and serve with a dollop of sour cream and a drizzle of EVOO or Peperoncino Garlic Olive Oil for some added warmth.

Pin It on Pinterest

Share This