Butternut Squash Soup with O Sherry Vinegar and O California Organic Olive Oil

Ingredients

2 tablespoons O California Organic Extra Virgin Olive Oil

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

3 cups butternut squash — peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

Salt and freshly ground black pepper to taste

1 tablespoon O Sherry Vinegar

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Butternut Squash Soup with O Sherry Vinegar and O California Organic Olive Oil

Directions

O_Sherry_OrgEVO_Squash_croppedAdd some warmth to your evening on a chilly, fall night. This Butternut Squash Soup will soothe your soul.

Heat the O California Organic Extra Virgin Olive Oil in a large pot, and cook the onion, celery, carrot, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover the vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Drizzle the O Sherry Vinegar just prior to serving.

Serves 4-6.