Butternut Squash Soup



2 medium butternut squash, peeled and cubed
1/2 sweet onion chopped
5 garlic cloves smashed
4 tablespoons Cinnamon-Pear Balsamic
2-4 tablespoons medium intensity Extra Virgin Olive Oil like Picual
3/4 teaspoon kosher salt or sea salt
cracked pepper
32 oz of chicken or vegetable stock


Heat oven to 350F. Cut a piece of parchment paper to fit the bottom of a 9×13 pan.

Place cubed butternut squash, onion & garlic in large bowl. Whisk together balsamic and EVOO, pour over butternut squash mixture and toss.

Arrange the butternut squash mixture on parchment lined pan and season with salt & cracked pepper. Roast for 45 minutes to 1 hour until tender and the balsamic glaze has caramelized.

Remove from oven and place in stock pot. Add stock & blend with immersion blender until creamy. Then drizzle with 2 more tablespoons of balsamic and simmer for approximately 20 minutes. Serve & enjoy.

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