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Velvety Butternut Squash Soup

Serves 6

Wine Pairing: PIETRO FAMILY CELLARS MY ANGELINA WHITE NAPA VALLEY

INGREDIENTS

• 2 whole butternut squash
• 1 whole onion
• 3 tbsp GC Napa Valley Savory Extra Virgin Olive Oil
• 1 tbsp GC Napa Valley Natural Culinary Infused Lavender Honey
• 1/8 tsp nutmeg
• ¼ TSP each: GC Napa Valley Natural Sage Finishing Sea Salt & Tuscan Rosemary Finishing Sea Salt
• 4 cups vegetable stock (chicken stock can be substituted)
• ¼ tsp GC Napa Valley Natural Tuscan Rosemary Powder

TO PREPARE

1. Turn oven on to 350 degrees.
2. Lightly brush a medium sized baking dish with 1TBL Savory Extra Virgin Olive Oil.
3. Cut butternut squash (leave skin on) in half, place into baking dish and lightly brush with Savory Extra Virgin Olive Oil. Roast squash until t completely soft to the touch- 30-45 minutes depending on size.
4. Roast or sauté onions in Savory Extra Virgin Olive Oil until soft and translucent.
5. Scoop cooked butternut squash out of it shell and put into in blender – Vitamix is the best one! Add sautéed onions Lavender Honey, Rosemary Sea Salt and juices from baking pan. Slowly add stock. Puree until creamy.
6. If using a Vitamix, puree until warm or pour squash soup into saucepan to heat until hot but not boiling.

TO SERVE

Pour soup into decorative bowl and garnish with Sage Sea Salt or a sage leaf quickly sautéed in olive oil until slightly crispy. Drizzle a small amount of olive oil on top. If serving as an hors d’oeuvres, pour into a small shot glass. Serve hot or at room temperature. Add a Rosemary Sea Salt Crostini to serve.