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Butternut Squash Soup with Toasted Pumpkin Seed Oil
2 tbsp butter
1 medium onion, chopped
½ cup celery, diced
1 apple peeled, cored, and diced
3 lb. butternut squash (~1 large)
Pinch of cinnamon
Pinch of nutmeg, freshly grated
1 tbsp turmeric
Salt and pepper, to taste
4 cups chicken stock
1 bay leaf
1/4 cup half and half
La Tourangelle Toasted Pumpkin Seed Oil
Pumpkin seeds
In a large pot over medium heat, cook the onions and celery in butter until translucent.
Turn the heat to medium low and add in your butternut squash, apple, and spices and cook for 10-15 minutes, until the squash is fork tender.
Pour in the chicken stock and allow it to come to a rolling boil, then turn the heat to low. Add the bay leaf and cover the pot to simmer for at least 30 minutes. Remove the bay leaf before pureeing.
Use an immersion blender or transfer to a food processor/ blender to blend until the soup is creamy.
Stir in the half and half, mixing well until combined. Serve hot with a drizzle of La Tourangelle Toasted Pumpkin Seed Oil, pumpkin seeds and toasty bread. Enjoy!
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