3 T unflavored robust olive oil from The Tasteful Olive
1 whole butternut squash 1/4 tsp ground black pepper
½ med. onion, diced 1/8 tsp ground nutmeg, more to taste
2 carrots, diced 3 C vegetable stock
½ tsp Kosher salt, more to taste
½ C heavy cream (optional, can substitute almond milk for non-dairy option).
Heat oven to 350 degrees F. Cut squash in half, remove seeds using a spoon. (It’s ok if some of the membrane remains). Line baking sheet with tin foil and place squash (cut-side up) on the sheet. Lightly drizzle squash with 1 T olive oil. Place in oven and roast for 1 to 1-1/2 hours or until fork is easily inserted into softened flesh of squash. Remove from oven and cool. Scoop out flesh of the squash using spoon and discard the skin. In medium-sized pot, add remaining 2 T olive oil and heat over medium-high heat. Add onion, carrots, salt, pepper and nutmeg and saute until onions are tender (about 8-10 min). Add squash and cook for additional 5 min. Add vegetable stock and bring to boil. Once boiling, reduce heat to low-medium and simmer until carrots are tender (about 8-10 min). Using blender or food processor, puree the mixture until completely smooth. Return to pot to medium-high heat and add heavy cream. Heat mixture until hot, but not to a boil. Add salt & pepper to taste. To garnish, drizzle 1-2 T heavy cream and dash of nutmeg, if desired.
Recipe by Broadmoor Culinary HS students
