Home > Recipes from Marti's Kitchen > Butternut Squash Soup

Butternut Squash Soup

INGREDIENTS:

  • 1 medium butternut squash

  • 1 medium onion, chopped

  • 3 Tbl. Mission Blend Extra Virgin Olive Oil

  • 3 cups vegetable broth

  • Salt & pepper to taste

  • Basil Olive Oil to drizzle

    		• Click to enlarge


    STEPS:

    Use a fork to poke the squash about 5 times to release any steam while microwaving. Microwave for 5-7 minutes to soften. Use the fork to test that the squash has softened, but is not mushy. Let cool.

    Meanwhile, heat the oil in a large pot. Add the onion and sauté until it is translucent.

    Cut the butternut squash into quarters, scoop out the seeds, and peel. Cut into 1” cubes and add to the soup pot.

    Add the vegetable broth and bring to a boil. Lower heat, cover and simmer until squash is fork tender. Add salt and pepper to taste.

    Use a ladle to spoon soup into a blender in small batches and puree until smooth. Hold the top of the blender down with a towel as the soup will expand due to the heat.

    Serve the soup hot and drizzle basil olive oil on top.

     

    NOTES:

    Sometimes, we also make homemade croutons and put them at the bottom of the bowl before pouring the soup on top.

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