Butternut Squash Potato Soup

November 22, 2015





2 Tbsp. Lucero Olio Novello Extra Virgin Olive Oil

1 medium sized butternut squash peeled,

seeded and cubed

2 medium potatoes

1 small onion chopped

1 stalk of celery chopped

1 medium carrot chopped

1 container (32 fluid oz.) chicken stock

salt and pepper to taste




1-  Heat the Lucero Olio Novello Olive Oil in a large pot, cook the

onion, carrot, celery, potato and butternut squash for 5 minutes

or until lightly browned.


2-   Pour in enough chicken stock to cover all the vegetables. Bring

to a boil, then reduce the heat to low, cover pot, and simmer for 40

minutes or until all the vegetables are tender.


3-  Transfer the soup to a blender and blend until smooth.


4-  Return to pot, and add any of the remainder of stock until

you get the consistency that you like.


5-  Serve into bowls and lightly drizzle

Lucero Olio Novello Extra Virgin Olive Oil on the top, and

add salt and pepper to taste.


*Secret twist: Before serving add a spoon or two of Lucero

Honey & Ginger White Balsamic Vinegar.





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