Wild Rosemary Butternut Squash Soup

November 14, 2017

Ingredients:

• 1 Tablespoon Wild Rosemary Olive Oil (plus more for garnish)
• 1 yellow onion, chopped
• 2 inch ginger, peeled and chopped
• 4 cloves garlic, pressed or diced
• 6 cups butternut squash, peeled and diced
• 3 Thyme Sprigs
• 6 cups chicken broth
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 1/2 teaspoon rosemary
• 1 cup heavy cream
• Goat cheese for garnish

Instructions:

1. Heat a large pot over medium-high heat. Drizzle in olive oil. Add onion, ginger, and garlic. Cook until the onion starts to turn translucent, 2-3 minutes. Add squash, thyme, and broth and bring to a boil. Stir in cinnamon, nutmeg, pepper, and rosemary. Reduce heat and simmer uncovered stirring occasionally until squash is tender, about 20-30 minutes.
2. Discard thyme. Using an immersion blender, puree soup until smooth. (May also be added in small batches to a stand blender). Stir in heavy cream and heat through.
3. Add goat cheese to top of soup. Drizzle soup with small amount of Wild Rosemary olive oil if desired.