Cheer up dreary winter days with this heart warming soup!


Spicy ginger and sweet honey bring an explosion of flavor to our Honey Ginger White Balsamic, making it a delicious addition to this perfect winter soup. It’s a fantastic complement to our aromatic Rosemary Olive Oil, which is pressed with fresh sprigs and adds a depth of flavor wherever it’s used.





    1. 1.  Rub butternut squash with Rosemary Olive Oil and bake at 375° for 45 minutes, or until tender when pierced with a knife. Let cool for 20 minutes and peel off skin.

    2. 2.  Heat 1 tablespoon of Rosemary Olive Oil in a medium-high heat pan. Sweat onion, carrot, and leeks for five minutes. Add the roasted butternut squash and the chicken stock, and bring to a boil. Reduce to a simmer & cook for 20 minutes.

    3. 3.  Puree the soup using an emulsion blender (or puree in batches in a blender). If it needs to thicken more, let soup simmer until it reaches your ideal thickness, then add white pepper, one teaspoon at a time, to taste, and Thai Ginger Sea Salt ½ teaspoon at a time, to taste. Finish with ⅓ cup of Honey Ginger Balsamic.

    4. 4.  Cut sourdough bread into ½” croutons, toss with remaining 1/3 cup Rosemary Olive Oil. Bake at 375°, checking after 5 minutes, and every 2 minutes thereafter, until golden brown.

    5. 5.  Top soup with fresh Rosemary Croutons and enjoy!