Butternut Squash Soup

📸 by: Kiersten Hickman

Velvety butternut squash soup drizzled with rich, nutty Styrian pumpkin seed oil and crowned with toasted pepitas for a delightful crunch.

INGREDIENTS

• 2 lbs. butternut squash, peeled and seeded
• 2 tbsp Don Carlos Extra Virgin Olive Oil
• 1 medium onion, chopped
• 6 cups chicken stock
• ¼ cup heavy cream
• nutmeg, freshly ground
• Salt & Pepper, to taste
• 4 tbsp freshly shredded Parmesan
• 4 tbsp Styrian Pumpkin Seed Oil 
• handful of roasted pepitas

DIRECTIONS:

1. Cut squash into one-inch chunks. . 
2. Put Don Carlos Extra Virgin Olive Oil in large pot. Add onion, and cook until translucent, about 8 minutes. Add squash and stock. 
3. Bring to a simmer; cover, and cook until squash is tender, 15-20 minutes.
4. Remove squash chunks and most of the onion with a slotted spoon and place into a blender or food processor, and purée. 
5. Return blended squash to the pot. Stir in heavy cream and season with nutmeg, salt, and pepper. 
6. Garnish with cheese, pepitas, and drizzle with Styrian Pumpkin Seed Oil.