Dos Aguilas Olive Oil

Roasted Butternut Squash Soup

Silky smooth autumn soup with caramelized butternut squash, warm spices, and a finishing swirl of our award-winning olive oil.

Prep: 15 min · Cook: 50 min · 6 servings · Easy

Ingredients

  • 1 large butternut squash (about 3 lbs), halved and seeded
  • 1/4 cup Dos Aguilas Olive Oil, plus more for drizzling
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup heavy cream (optional)
  • Toasted pumpkin seeds for garnish
  • Fresh sage leaves
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment
  2. Brush squash halves with olive oil, season with salt and pepper
  3. Roast cut-side down for 40-45 minutes until tender
  4. Meanwhile, sauté onion in olive oil until soft, add garlic
  5. Scoop roasted squash flesh into the pot with onions
  6. Add broth, cinnamon, and nutmeg, simmer 10 minutes
  7. Blend until silky smooth with an immersion blender
  8. Stir in cream if using, adjust seasoning
  9. Ladle into bowls, drizzle with olive oil
  10. Garnish with pumpkin seeds and crispy sage