Butternut Squash Soup
4 tbsp. The Spicy Olive Basil Olive Oil
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32 oz. container of chicken stock
1 tsp. poultry seasoning
Salt and pepper to taste
Pour The Spicy Olive’s Basil Olive Oil in a large pot and cook the onion, celery, carrot, potatoes and squash for about 10 minutes or until lightly browned. Pour in the chicken stock. Bring to a boil, reduce to low, cover pot and let simmer for 40 minutes.
Using an immersion blender in the pot, blend until smooth or puree in a blender. (Be careful – hot liquids like to come out of the blender! Best to let it cool first if you’re going to use a blender!) Season with salt and pepper.
To finish, drizzle with The Spicy Olive’s White Truffle Oil or Roasted Walnut Oil (1 teaspoon). Pour in a swirl of heavy cream or sour cream in the soup to serve.
This recipe can be used to make pumpkin soup by substituting pumpkin for the butternut squash.
