Butternut Squash Soup

SERVINGS: 8

INGREDIENTS:

• 1 medium-sized butternut squash, peeled and seeded
• 1 tbsp. unsalted butter
• 1 tsp. of vegetable oil
• 1 medium white onion, diced
• 1 small red pepper, diced
• 5 cups low sodium chicken stock
• Pinch of nutmeg
• Salt and pepper
• Your favorite Raduno Infused Organic Extra Virgin Olive Oil
• Pepitas, parsley, sour cream or creme fraiche for garnish

1. Dice squash into 1 inch chunks. Set aside.

2. In a large stockpot, heat butter and vegetable oil. Add onion, red pepper, and a small pinch of salt. Sauce until the onion is tender and translucent, about 8 minutes.

3. Add squash and chicken stock and bring to a simmer. Cook until squash is tender, about 15–20 minutes.

4. Remove squash chunks from the stockpot with a slotted spoon. Place them into a blender, and puree. Return squash to the stockpot, and add salt, pepper and nutmeg.

5. Divide between bowls and drizzle Raduno oil in your preferred dose. Garnish and serve.

Tips & Serving Suggestions

For an extra layer of richness and creaminess, try stirring in a splash of coconut milk or heavy cream just before serving. This not only enhances the soup’s texture but also adds a subtle sweetness that complements the natural flavors of the butternut squash.

This soup pairs wonderfully with warm, crusty sourdough bread, garlic toast, or even a crisp, refreshing fall salad with ingredients like apples, walnuts, and mixed greens. The contrast of textures and temperatures makes for a balanced and satisfying meal.

Raduno Infused Organic Extra Virgin Olive Oil is the perfect finishing touch. Whether you choose the garlic, chili, or lemon infusion, each variety lends its own distinct and vibrant flavor that elevates the dish. Feel free to experiment with different garnishes—try crunchy toasted pepitas for a nutty bite, a generous swirl of sour cream or crème fraîche for tanginess and creaminess, or fresh chopped parsley or thyme to add a pop of color and herbal freshness.

Make-Ahead & Storage

One of the great things about this soup is how well it stores, making it a fantastic option for meal prep or busy weeknights. The flavors actually deepen and meld beautifully after a day or two in the fridge, so consider making it in advance to save time and enhance taste.

Store the soup in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, it freezes well for up to 3 months, ust make sure to thaw it overnight in the fridge before reheating. When reheating, warm it gently on the stove over low to medium heat, stirring occasionally to keep the texture smooth and creamy. Avoid boiling, which can cause the soup to separate.