1 Tbsp SOOC Butter Infused Olive Oil
1 sweet Onion, chopped
1 head of Garlic, peeled and finely chopped
4 cup butternut squash, cubed
1 Cinnamon stick
SOOC Himalayan Pink Sea Salt
½ cup Heavy Cream (optional)
SOOC Butternut Squash Seed Oil
Toasted Pumpkin Seeds
Shaved Mexican Chocolate (such as Ibarra)
Crème fraîche to garnish
Sweat onions and garlic in Butter Olive Oil until translucent, then add squash and cook for a few minutes.
Add cinnamon stick and cover with 1 inch of water.
Bring to a boil and reduce to a simmer until squash is soft. Add a pinch of salt and remove cinnamon.
In a blender: blend soup in batches, being careful not to fill more than half way with hot liquid. (Hold lid tightly with a towel to ensure that the top is sealed.) When finished, whisk in heavy cream.
Serve with a drizzle of Butternut Squash Seed Oil, toasted pumpkin seeds, shaved Mexican chocolate and crème fraïche.