Search:
Gallery Home About Us Ordering Info View Cart View Account Policy
Products
   Olive Oils 
   Specialty Oils 
   Vinegars 
   Caviar 
   Sea Salts & More 
   Spices & Seasonings 
   Popcorn & More 
   Tea 
   Chocolates & More 
   Fine Imported Cakes 
   Cookies & Crackers 
   Baking Mixes & More 
   Gourmet Foods 
   Pastas & Sauces 
   Kitchen Accessories 
   Kitchen Art 
   Home Art 
   Garden Art 
   Recycled & Green 
   Personal Care 
    Baby & Kids Gifts 
   Outdoor Style 
Recipes, Lore & MoreRecipes, Lore & More

Butternut Squash Soup with Roasted Pecan Oil

1 tbsp roasted pecan oil
1 tbsp toasted pecans, chopped
3 lb butternut squash, peeled, seeded and chopped into 1-inch pieces
1 onion, chopped
2 tbsp olive oil
2 cups vegetable broth
1/4 tsp nutmeg
Salt and pepper to taste

In a soup pot, saute the onion with the olive oil over medium low heat until onions become glassy and translucent. Add the butternut squash and vegetable broth. Add enough water to cover the squash. Bring to a boil and simmer until squash is very tender. Carefully puree in a blender, add salt, pepper and nutmeg. You may adjust the thickness of the soup by adding more water if necessary.

Serve with a drizzle of roasted pecan oil and a sprinkle of toasted pecans.

Yield: 2 servings.

Back to Recipes.

Featured Product


Back to Top

Website, images and all contents © Copyright 2001 - 2020 jonesandbones.com
JonesandBones.com - Gift Gourmet Garden ©Copyright 2024 JonesandBones.com - Gift Gourmet Garden
Powered by "SunShop 3.1"