Creamy Butternut Squash Soup
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prep time
15 mins
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cook time
1 hour
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total time
1 hour 15 mins
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servings
4
INGREDIENTS
1 small/medium butternut squash
2 carrots
1 garlic bulb
1 onion
Drizzle of Pompeian Smooth Extra Virgin Olive Oil
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp Italian seasoning
1 Pinch of red pepper flakes
1 Tsp salt & pepper
4 cups chicken broth
1 cup heavy cream
Optional for serving:
Pumpkin seeds
Slices of bread
PREPARATION
- Preheat your oven to 400 degrees F.
- Cut your butternut squash into even cubes, onion into quarters, carrots into slices, and slice the top off the garlic head
- Add a good drizzle of olive oil and all listed seasonings. Bake in the oven for 40-45 minutes until everything is soft and cooked through.
- Allow the veggies to cool before adding to a blender along with the chicken broth. Blend until smooth.
- Add to a pot and stir in the heavy cream. Heat the soup back up to temperature, and add any more seasonings desired to taste.
- Serve with a drizzle of heavy cream and olive oil on top along with a sprinkle of pumpkin seeds if desired. Enjoy with some bread fried in Pompeian Olive Oil!
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