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Butternut Squash Soup

2-16oz package cubed butternut squash
1/2 onion, finely chopped
2 tbs. Baklouti Green Chili olive oil
1 tablespoon ground turmeric
2 teaspoons ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 (15 ounce) cans of coconut milk
1-48 oz box vegetable stock

In a pot, add olive oil and heat on medium heat. Add chopped onion and cook till translucent. Add butternut squash cubes. Add next five ingredients. Cook for about 2 minutes mixing well. Add coconut milk and vegetable stock. Bring to a boil and then turn heat to low and cook for about 30 minutes. Use an immersion blender to cream. Garnish with roasted pumpkin seeds. Serve over vegetables, with croutons, over rice. Use your imagination for this fabulous soup.