Butternut Squash Soup with Olive Oil Swirl
Shop glaze
INGREDIENTS
1 butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic
750ml vegetable stock
Pinch of nutmeg
Glaze extra virgin olive oil for finishing
Toasted pumpkin seeds
INSTRUCTIONS
Prep time: 35 minutes | Serves: 4
Sauté onion and garlic, add squash and stock.
Simmer for 25 minutes until squash is tender.
Blend until smooth, season with nutmeg, salt and pepper.
Ladle into bowls and create a swirl of Glaze olive oil.
Top with pumpkin seeds and serve warm.
Olive oil, done right:
Freshly pressed,
Pure,
Extra virgin
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Whoever told you to go easy on olive oil clearly never cooked properly.
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