Butternut Squash Soup
Ingredients: Serves:
2 lb peeled/cubed butternut squash
4 oz butter
2 T The Tasteful Olive's Butter Infused Olive Oil or Roasted Walnut Oil
1/2 onion, diced
2 Granny Smith apples, peeled, cored, rough chopped
2 qt chicken stock
1 qt heavy cream
Pinch of cayenne pepper
Salt to taste
4 oz cornstarch slurry
1 C creme fraiche or sour cream
1 bunch chives, minced
1 C The Tasteful Olive's Gala Apple Balsamic (reduction)
Fresh whole nutmeg, grated
Directions:
Heat oil in large stock pot over medium heat. Add onions and cook for 3 minutes. Add cubed squash and apples and cook for about 7-10 min., until soft. Deglaze with chicken stock and bring to a boil. Add cream and bring back to a boil. Thicken with cornstarch slurry and add cayenne and salt. Once your desired consistency has been met, turn off heat. Pour into your soup vessel and add creme fraiche, chives, red apple reduction ... and lastly, the fresh grated nutmeg. Serve hot.
Author:
Chef Jim Tinkham
Executive Chef, Centerpoint Medical Center, Independence, MO
www.thetastefulolive.com
