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  • Fall
  • 1 hour
  • Serves 4-6

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Butternut Squash Seed Oil

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Squash Soup with Shaved Mexican Chocolate

Chef Dan Spitz bring us this Butternut Squash soup recipe using Butternut Squash Seed Oil and shaved Mexican Chocolate

Ingredients

  • 1 T SOOC Butter Infused Olive Oil
  • 1 sweet onion, chopped
  • 1 head of garlic, peeled & finely chopped
  • 4 C butternut squash, cubed
  • 1 cinnamon stick
  • water
  • SOOC Himalayan Pink Sea Salt
  • ½ C heavy cream (optional)
  • SOOC Butternut Squash Seed Oil
  • toasted pumpkin seeds
  • shaved Mexican chocolate (such as Ibarra)
  • crème fraîche to garnish

Directions

  • 1. Sweat onions & garlic in Butter Olive Oil until translucent, then add squash & cook for a few minutes.
  • 2. Add cinnamon stick & cover with 1 inch of water.
  • 3. Bring to a boil & reduce to a simmer until squash is soft. Add a pinch of salt & remove cinnamon.
  • 4. In a blender: blend soup in batches, being careful not to fill more than half way with hot liquid. (Hold lid tightly with a towel to ensure that the top is sealed.) When finished, whisk in heavy cream.
  • 5. Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds, shaved Mexican chocolate & crème fraïche.

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Squash Soup with Shaved Mexican Chocolate

  • Fall
  • 1 hour
  • Serves 4-6

Chef Dan Spitz bring us this Butternut Squash soup recipe using Butternut Squash Seed Oil and shaved Mexican Chocolate

Ingredients

  • 1 T SOOC Butter Infused Olive Oil
  • 1 sweet onion, chopped
  • 1 head of garlic, peeled & finely chopped
  • 4 C butternut squash, cubed
  • 1 cinnamon stick
  • water
  • SOOC Himalayan Pink Sea Salt
  • ½ C heavy cream (optional)
  • SOOC Butternut Squash Seed Oil
  • toasted pumpkin seeds
  • shaved Mexican chocolate (such as Ibarra)
  • crème fraîche to garnish

Directions

  • 1. Sweat onions & garlic in Butter Olive Oil until translucent, then add squash & cook for a few minutes.
  • 2. Add cinnamon stick & cover with 1 inch of water.
  • 3. Bring to a boil & reduce to a simmer until squash is soft. Add a pinch of salt & remove cinnamon.
  • 4. In a blender: blend soup in batches, being careful not to fill more than half way with hot liquid. (Hold lid tightly with a towel to ensure that the top is sealed.) When finished, whisk in heavy cream.
  • 5. Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds, shaved Mexican chocolate & crème fraïche.