Squash & Sweet Potato Soup with Wild Mushroom & Sage Olive Oil

One medium butternut squash, peeled, seeds removed, and chopped
1 large sweet potato, peeled and chopped
1 large carrot, peeled and chopped
2 tbsp Delizia Butter Olive Oil
Salt and pepper to taste
1 tbsp Delizia Extra Virgin Olive Oil
1 onion, chopped
2 garlic cloves, chopped
2 cans low sodium vegetable broth (15 oz)
1 cup water
1 tsp cinnamon
1/4 tsp nutmeg
salt and pepper to taste
6 tbsp Delizia Wild Mushroom & Sage Extra Virgin Olive Oil
Oil for drizzling

Peel and cut vegetables into small, uniform pieces. Place in a pot, cover with the chicken stock, use only the amount of stock needed to cover the vegetables. Bring to a boil and cook until vegetables are tender. Place vegetables and liquid into a food processor., puree. Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter olive oil. Add salt and pepper to taste.
Drizzle 1 tbsp Delizia Wild Mushroom & Sage olive oil over the top before serving.
Makes 6 servings

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