BUTTERNUT SQUASH SOUP

October 9, 2019

Butternut Squash is roasted then pureed with Whiskey Oak Salty Sweet n' Smokin'!!  Perfect fall meal, hot or cold.

  • Prep: 15 mins
  • Cook: 1 hr

Ingredients

1 large butternut squash, halved and seeded

1 tbsp olive oil, plus more for drizzling

4 tsp Salty Sweet n' Smokin'

2 tsp minced garlic

1/2 medium onion, diced

1/8 tsp ground nutmeg

2 tsp curry powder

1/2 tsp ground black pepper

3-4 cups chicken or vegetable stock

1-2 tbsp butter, to taste

• salt and pepper, to taste

Directions

1Preheat oven to 425. On a parchment lined baking sheet, drizzle halved squash with olive oil then roast 45-50 minutes until caramelized and very tender. Set squash aside until cool enough to handle.

2In a deep pot, heat 1 T olive oil and sauté onion and garlic with Salty Sweet n' Smokin' until soft and lightly browned. Using a spoon, scoop the squash flesh from the skin and add to the onion mixture along with 3 cups stock, nutmeg, curry, pepper and 1 T butter. Blend with a stick or standard blender until smooth and creamy (add more stock to bring to desired consistency). Salt and pepper to taste. Heat and serve with croutons if desired.

Top with:

Croutons

Sour Cream

Whiskey Oak Pork & Poultry Seasoning

Chives

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