Easy Butternut Squash Soup
2 lb. cubed butternut squash (approx. 2 medium sized butternut squash peeled, cored and cubed)
3 large carrots, peeled and roughly chopped
1 medium onion, roughly chopped
3-4 garlic cloves
1” fresh ginger, roughly chopped
4 c. water (or chicken or vegetable broth)
2 T. The Tasteful Olive Butter infused olive oil
1/4 c. The Tasteful Olive Honey Ginger white balsamic vinegar
Salt and pepper
Optional add-ins (Choose one or more according to your liking):
1 T. curry powder
1 t.rosemary
1 sprig sage, chopped
1/4 t. nutmeg
Dash of Red Cayenne pepper
Heat olive oil in a large soup pot. Saute onions until translucent. Add garlic, carrots and squash. Add in ginger, salt and pepper, and any other additional add-ins. Cook about 5 min. Add honey ginger balsamic and cook 2-3 more min. Add in water (or broth) and bring to boil. Reduce heat and simmer 30-45 min til veggies are tender. Using an immersion blender, blend to desired consistency. Garnish with cream and a dash of olive oil (Green Chile, Garlic or Rosemary are all great choices!)
