Warm, creamy and full of fall flavor, this easy butternut squash soup combines roasted squash with Olive Oil Divine Butter Flavored Extra Virgin Olive Oil and just a touch of Ceylon Cinnamon. A finishing drizzle of Cranberry Pear Aged White Balsamic adds a bright, slightly sweet contrast to the rich, savory soup.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 6
Featured Olive Oil Divine Products
• Butter Flavored First Cold Pressed Extra Virgin Olive Oil
• Cranberry Pear Aged White Balsamic Vinegar
• Ceylon Cinnamon Powder
• Himalayan Pink Salt
Ingredients
• 1 large butternut squash, peeled, seeded and cubed, about 6 cups
• 1 medium yellow onion, roughly chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 3 tablespoons Olive Oil Divine Butter Flavored EVOO, divided
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or half-and-half
• ¼ teaspoon Olive Oil Divine Ceylon Cinnamon Powder
• ¼ teaspoon ground nutmeg
• Olive Oil Divine Himalayan Pink Salt, to taste
• Freshly ground black pepper, to taste
• Olive Oil Divine Cranberry Pear Aged White Balsamic Vinegar, for finishing
• Roasted pepitas, optional
• Fresh sage leaves, optional
Directions
1. Preheat oven to 400°F.
2. Place the butternut squash, carrots and onion on a large baking sheet. Drizzle with 2 tablespoons Butter EVOO, season with Himalayan Pink Salt and black pepper, and toss until evenly coated.
3. Roast for 25–30 minutes, or until the squash and carrots are tender and beginning to caramelize around the edges.
4. Heat the remaining 1 tablespoon Butter EVOO in a large pot over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
5. Add the roasted vegetables and broth. Stir in the Ceylon Cinnamon and nutmeg. Bring to a gentle simmer and cook for about 10 minutes.
6. Using an immersion blender, carefully blend the soup until completely smooth. If using a traditional blender, allow the mixture to cool slightly and blend in batches.
7. Stir in the cream or half-and-half and gently heat through. Taste and adjust the Himalayan Pink Salt and black pepper as needed.
8. Ladle into bowls and finish each serving with a light drizzle of Cranberry Pear Aged White Balsamic. Garnish with roasted pepitas and fresh sage, if desired.
Recipe Note
For this recipe, Cranberry Pear Aged White Balsamic is best added after cooking. Drizzle it over the finished soup just before serving so its bright, fruity flavor isn't lost during cooking.
Divine Tip
A little goes a long way. The Cranberry Pear Balsamic is meant to complement the soup, not make it sweet. Start with a light drizzle, taste and add more if desired.