Butternut Squash Soup
2 T. The Tasteful Olive Roasted Walnut gourmet oil
4 oz. unsalted butter
1/2 yellow onion, diced
2 lb. butternut squash, peeled and cubed
2 granny smith apples, peeled, cored, and roughly chopped
8 c. chicken stock
4 c. heavy cream
4 oz. cornstarch slurry (2 oz. cornstarch whisked with 2 oz. water)
Pinch of cayenne pepper
Salt, to taste
1 c. creme fraiche or sour cream
1 bunch chives, minced
1 c. The Tasteful Olive Gala Apple dark balsamic vinegar, reduced (place vinegar in a small pan, heat on high until it comes to a boil, reduce heat to medium low and let simmer for 5 minutes)
Fresh whole nutmeg, grated
Heat oil and butter in a 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, balsamic reduction and the freshly grated nutmeg. Serve hot.
Author: Chef Jim Tinkham
