Butternut Squash Soup With Crème Fraîche & EVOO
October 1, 2017
Our secret is to is to slowly caramelize the onions in good
quality extra virgin olive oil. Don't hurry, your patience will be
rewarded!
Ingredients
1/4 cup Lucero Frantoio Extra Virgin Olive Oil
2 lbs. yellow onion, cut into ¼ inch slices
3 lbs. butternut squash, cut into 1 inch cubes
6 C. poultry or vegetable stock
salt and pepper
½ cup heavy cream
For garnish:
- Lucero Frantoio Extra Virgin Olive Oil
- crème fraîche, or sour cream, thinned slightly with
- water
- 2-3 sprigs of fresh thyme, lightly chopped
- cracked black pepper
1- Heat oil over low heat in a heavy-bottomed soup pot.
Add onions and continue to saute very slowly, stirring
frequently until the onions are completely soft and
lightly caramelized to a rich, golden brown. This can
take 20-30 minutes.
2- Add the squash and soup stock. Bring to a boil and
simmer, until the squash is completely tender.
3- Remove from heat, let cool briefly. Puree mixture in
a blender until smooth and return to soup pot. Add
cream. If needed, add a bit of water or stock to thin soup.
4- Season with salt and pepper to taste. Return pot
to stove and bring soup back to a gentle simmer for
3-5 minutes.
5- Serve soup in bowls, garnishing with a plentiful drizzle of
Lucero olive oil and crème fraîche. Sprinkle with thyme and
cracked pepper.
Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate
Try this recipe with Lucero Five Star Extra Virgin
For Lucero by P. Wittmann