Recipe – Roast butternut squash soup with herbed croutons
If you’d like a tasty soup full of flavor that is quick and easy to make, butternut squash is the perfect fall vegetable.
The only tricky part is preparing the squash. Peel and chop it, then place the pieces on a baking tray with a few cloves of garlic and any other vegetables you’d like to use up — peppers and tomatoes work well, and a couple of carrots add extra sweetness.
Roast everything in the oven at 400°F (200°C) for about 20 minutes, or until the vegetables are softened and just starting to brown.
Transfer the roasted vegetables to a blender and pour in 4 cups (1 litre) of vegetable stock. Blend until smooth, then taste and adjust the seasoning. Serve hot with a swirl of natural yogurt and a drizzle of Sunshine Olive Oil.
For an extra crunch, make herbed croutons: toss cubes of sourdough bread with plenty of olive oil and your choice of herbs; rosemary, oregano, or Herbes de Provence. We used Za-atar. Bake them in the oven at the same time as the vegetables until golden and crisp.
This makes a perfect lunch for four full of healthy goodness. Enjoy!
We recommend our Tuscan and Bosana Sunshine EVOOs for soups and roast vegetables.
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