Butternut Squash Soup with Butternut Squash Seed Oil

Ingredients:

1 T 30A Olive Oil Butter Infused Olive Oil 

1 sweet onion, chopped

1 head of garlic, peeled and chopped fine

4 c butternut squash, cubed

1 cinnamon stick

Vegetable broth, or water

30A Olive Oil Himalayan Pink Sea Salt

1/2 c heavy cream (optional)

30A Olive Oil Butternut Squash Seed Oil, for drizzling

toasted pumpkin seeds

Creme fraiche, for serving

Directions:

Sweat onions and garlic in Butter Olive Oil until translucent and then add squash and cook for a few minutes. Add cinnamon stick and cover with 1 inch of broth or water.Bring to a boil and reduce to a simmer until squash is soft. Add a pinch of salt and remove cinnamon.

In a blender, blend soup in batches being careful not to fill more than half way with hot liquid. Hold lid tightly with a towel to ensure that the top is sealed. When finished, whisk in heavy cream.

Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds and crème fraïche.

The post 30 A Olive Oil Recipe of the month appeared first on South Walton Life | 30A News, Events and Community Information.