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



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:


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







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