BUTTERNUT SQUASH SOUP WITH ROSEMARY OLIVE OIL CROUTONS

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.

 

Ingredients

  

Directions 

    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!