Ingredients
Scale
- 1 1/2 Butternut Squash, Peeled and cubed
- 3 T Pinehurst Olive Oil Co. Butter Olive Oil, divided
- 1 T Tuscan Farmhouse Herb Blend, sold in store and online
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 tsp ground nutmeg
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 1 tsp kosher salt
- 4 cups low sodium chicken broth
- 1 cup heavy cream, milk, or dairy alternative
- Extra cream and pepitas, as a garnish
Instructions
- Preheat oven to 425 degrees.
- Peel and cube butternut squash.
- Drizzle with approximately 2 T of Butter Olive Oil.
- Sprinkle with 1 T Tuscan Farmhouse Herb Blend.
- Place in oven for 45 minutes, tossing halfway through.
- In a stock pot, heat 1 T Butter Olive Oil over medium-high heat. Add diced onion and cook until tender. Add minced garlic and sauté for 1 minute, until fragrant.
- Add chicken broth, spices, butternut squash and milk of choice. Stir to combine.
- Using an immersion blender blend until smooth and creamy. You can also transfer to a blender or food processor and use that if you do not have an immersion blender.
- Serve and top with a drizzle of heavy cream and pepitas if desired to garnish. Enjoy!