Creamy Butternut Squash Soup
Naturally thick, creamy, and perfect for dinner on cool fall nights. Incredibly easy and delicious. The leftover soup tastes even better the next day.
Add 2 tablespoons More Than Olives Picual Olive Oil in a medium-size stock pot. When the pot reaches medium heat, add the onions, stir to coat with olive oil, and cover the pot. Cook for about 5 minutes, stirring occasionally. Add the carrots and continue to cook covered for another 5 minutes.
Add the bouillon base to 6 cups of boiling water. Stir until the base is dissolved. Add the broth, butternut squash, celery, turmeric, and black pepper to the stock pot. Bring to a boil, then reduce the heat and simmer until the vegetables are very tender, 20-30 minutes.
While the soup is cooking, toast the pumpkin seeds for the garnish. Heat the oven to 375°F. Toss the pumpkin seeds with 2 teaspoons More Than Olives Picual Extra Virgin Olive Oil, 1/4 teaspoon turmeric, 1/4 teaspoon pepper, and ¼ teaspoon sea salt. Place the seeds on a rimmed cookie sheet and bake until golden brown and crispy, 8 to 12 minutes. Watch the seeds closely to ensure they don’t get too brown.
When the vegetables are done, use an immersion blender to purée the soup. The soup will be hot so blend carefully. If you don’t have an immersion blender you can use a standard blender. Work in small batches until everything is blended.
Pour soup into individual soup bowls and create a swirl with the heavy cream. Add a sprinkle of toasted pumpkin seeds, and serve immediately.
*If you cannot find Better Than Bouillon Vegetable Base, use 6 cups of vegetable stock in place of the bouillon base and 6 cups boiling water. If using vegetable stock, you might need to add some salt, to your taste, to the recipe.
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