Butternut Squash Soup with Butternut Squash Seed Oil
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
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.