Salads, Soups & Stews
Butternut Squash Soup
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 Green Chili Olive Oil
2 tbsp EVOO
Place all chopped vegetables except diced onion on parchment paper toss with Baklouti green Chili 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 Green Chili Olive Oil