Butternut Squash and Pumpkin Soup
2 tablespoons of your favorite Olive Tap Extra Virgin Olive Oil
1 tablespoon butter
1 large onion, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh sage (or 1 tsp dried)
1 teaspoon grated fresh ginger
1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 butternut squash, peeled, seeded, and cubed
3 cups chicken or vegetable broth
1 teaspoon (or to taste) The Olive Tap’s Kosher Flake Sea Salt
The Olive Tap’s 5-Peppercorn Blend to taste
Heat the Olive Oil and butter in a Dutch Oven or large soup pot over medium-low heat. Add the onion and sauté until the onion is soft and transparent 5-8 minutes. Add the garlic, sage, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer over medium – low heat for about 20 minutes, until the butternut squash is very tender.
Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender. Return to pot and add the half and half and heat slowly.
Serve immediately. Croutons make a nice garnish or drizzle heavy cream (or even a little of The Olive Tap’s Rosemary Olive Oil) over top.
Recipe by Karen, Colorado Springs