GOLDEN HOUR BUTTERNUT SQUASH SOUP
PREP TIME
15 Minutes
COOK TIME
45 Minutes
SERVES
6
LEVEL
Easy
ABOUT THE RECIPE
There are recipes that simply feel like autumn. This is one of them.
Velvety roasted butternut squash is layered with fresh ginger, rosemary and sage, then brightened with a squeeze of lime. A drizzle of Oliva Extra Virgin Olive Oil and a finishing touch of Trapani Fine Sea Salt bring everything together, while a final sprinkle of Verdan, Terrane or Vanilla Sel gives each bowl its own character.
Serve it warm with good crusty bread, gather around the table, and let the evening linger a little longer.
INGREDIENTS
2 tablespoons Oliva Extra Virgin Olive Oil, divided
1 large yellow onion, chopped
1/2 teaspoon Trapani Fine Sea Salt
¼ teaspoon freshly ground Quartet Peppercorn Medley
1 large butternut squash, approximately 3 pounds, peeled, seeded and cut into cubes
3 garlic cloves, peeled
1 teaspoon fresh ginger, finely grated or minced
1½ teaspoons fresh rosemary, finely chopped
1 tablespoon fresh sage, finely chopped
3–4 cups chicken or vegetable stock, depending on desired consistency
PREPARATION
Roast the Squash
Preheat oven to 400°F.
Toss the butternut squash and garlic cloves with 1 tablespoon of Oliva Extra Virgin Olive Oil and a light pinch of Trapani Fine Sea Salt. Spread evenly on a sheet pan and roast for 25–35 minutes, turning once, until the squash is tender and beginning to caramelize at the edges.
Build the Soup
While the squash roasts, warm the remaining tablespoon of Oliva™ in a large soup pot over medium heat.
Add the onion, Trapani Fine Sea Salt, and freshly ground Quartet Peppercorn Medley. Sauté for 6–8 minutes, until soft and translucent.
Add the roasted squash and garlic, followed by the ginger, rosemary and sage. Stir and cook for 2–3 minutes, until fragrant.
Simmer
Slowly add 3 cups of stock and bring to a gentle boil. Reduce heat, cover and simmer for 15–20 minutes. Remove from heat and allow the soup to cool slightly.
Blend
Using an immersion blender, blend directly in the pot until completely smooth. Alternatively, transfer to a blender in batches and blend until silky.
Add additional stock, a little at a time, if the soup is too thick.
Taste and adjust the seasoning with Trapani Fine Sea Salt and Quartet Peppercorn Medley as needed.
Finish
Ladle into warm bowls and finish with a small spoonful of sour cream or crema, a squeeze of fresh lime, and chopped chives or parsley.
Finish with a delicate sprinkle of Verdan for a fresh, herbal finish. For something deeper and earthier, reach for Terrane. And for an unexpected whisper of warmth and sweetness, Vanilla Sel is beautiful with roasted squash.
Serve with good crusty bread and linger a little longer at the table.