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
Pinch salt


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

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