A Family Tradition Since 1936
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Butternut Squash Soup

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Butternut Squash Soup

Sooth the senses with this rich and creamy dish.

 

Have you ever experienced an autumn afternoon where the casual wind drifts through the trees; and the fallen leaves rustle along the ground? In the distance there is a faint sound of thunder as the clouds gather together and the smell of rain fills the air.  As the rain begins to sprinkle down, you can hear the pitter-patter of rain drops hit the rooftops and (if you’re like me) you feel a slight shiver. While my hands reach for a soft blanket, my appetite reaches out for a soup dish that relaxes the mind, warms the heart and soothes the taste buds. If you happen to feel the same way, then try this Butternut Squash Soup recipe.

Butternut Squash has a sweet and nutty taste, similar to a pumpkin – which makes it a perfect flavor in the autumn season.  Mixed together with Bari’s Tandori Marsala Olive Oil – this soup provides the perfect arrangement of butternut sweetness and the deep, earthy flavor of curry.  Add coconut flakes to bring out the sweetness of the butternut squash or add sesame seeds to deepen the richness of the curry. 

When the weather threatens – put yourself at ease – with Butternut Squash Soup.

 

 

 

 

To get started you’ll need the following ingredients.

2 – 16 ounce bags of butternut squash (diced) to make my life easier.

2 – Large carrots (peeled & diced)

½ cup – Onion (chopped)

2 – Celery stalks (chopped)

½ cup – Heavy cream

2 teaspoons – Ground sage

1 – 16 oz. Chicken stock container

4 tablespoons – Tandori Marsala Bari's Olive oil separate in half.

¼ cup – Cilantro (chopped)

Salt and pepper to taste

For garnish you can use roasted sunflower seeds or shredded coconut.

 

Directions:

Step 1: Prepare Vegetables

a)    In a large pot heat up with two tablespoons of Bari’s Tandori Marsala Olive Oil.

b)    Cook the onions, carrots, celery, cilantro and squash until lightly brown.

c)    Then, pour the chicken stock and salt.

d)    Cover and let simmer for about 30 minutes or until all the vegetables are cooked.

 

 

Step 2: Blend Vegetables

a)    Transfer cooked vegetable mix to a blender, including the chicken stock.

b)    Blend until smooth.

Step 3: Boil Soup

c)    Into original pot, mix in two tablespoons of Bari’s Tandori Marsala Olive Oil.

d)    Add Vegetable blend.

e)    Mix in heavy cream.

f)     Salt and pepper to taste.

g)    Boil mix for 10 minutes on Medium High.

To serve, place soup into a bowl.

Consider three garnish options to your Butternut Soup: coconut flakes for a sweet garnish, roasted sunflower seeds (a little go a long way) for a rich nutty flavor or pepper to taste.