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.
