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Spicy Butternut Squash Soup

November 24, 2017 by The Unrefined Olive


Ingredients:

  • 1 large butternut squash
  • 2 carrots
  • 3 stalks of celery
  • 1 large onion
  • 3 garlic cloves
  • 6 sprigs thyme
  • 1/2 tsp. cayenne olive oil
  • 2 tbsp. Garlic Olive Oil
  • 3 1/2 cups vegetable stock
  • Rosemary Olive Oil 

Instructions:

  1. Preheat oven to 375F. 
  2. Chop vegetables and add to large roasting pan. 
  3. Add olive oils and thyme - stir. 
  4. Roast for 1 hour or until vegetables are soft. 
  5. Remove thyme and add all vegetables and stock to a food processor. Pulse until smooth. 
  6. Heat in soup pot.
  7. Finish with a drizzle of rosemary olive oil (optional)