Homemade butternut soup
2 large organic butternut squash, halved vertically and seeded
3 tbsp Willow Creek EVOO
½ cup chopped organic shallot
4 garlic cloves, minced
1/2 tap nutmeg, ground
Freshly ground black pepper, to taste
4 cups vegetable stock
1 to 2 tablespoons butter, to taste
Fresh coriander for garnish
Chopped red chilli, for garnish
Drizzle of Willow Creek coriander Flavoured Olive Oil
Preheat the oven to 200C
Place the butternut akin side down on a lined baking sheet and drizzle with just enough olive oil to lightly coat the butternut.
Rub the oil over the inside of the squash and sprinkle it with salt and pepper
Roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes.
Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
Meanwhile, in a medium pan, heat a drizzle of olive oil over medium and add the chopped shallots
Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
If you have a high performance blender like a Vitamix, transfer the cooked shallot and garlic to your blender.
Add half the butternut, nutmeg and a few twists of freshly ground black pepper.
Pour vegetable broth, being careful not to fill the container past the maximum line
Blend until creamy and smooth.
Dish into serving dishes, spoon the remaining butternut mixture into the center of each bowl, top with coriander, chilli and a drizzle of Willow Creek coriander Flavoured Olive oil.
Serve warm and enjoy!