Butternut Squash Soup

Ingredients

• Don Carlos Extra virgin Olive oil
• 1x Onion
• 1-2 Butternut Squash
• Vegetable stock approx. 500ml
• Double Cream 300ml
• Nutmeg, Salt, Pepper
• Grated mild Cheddar Cheese
• VomFass Styrian Pumpkin Seed Oil
• Optional 25ml VomFass Sherry cream
• Optional bread for dipping

Directions:

1. Chop up your Onion, and your Butternut into small one-inch chunks.
2. Pop your Don Carlos Extra Virgin Olive Oil in a large pot. Add chopped onion, and cook on mild temp until translucent (about 8 minutes). Add squash and stock.
3. Bring to a simmer; cover, and cook until squash is tender, (15-20 minutes).
4. Either mash or pour cooked soup into a blender/ food processor, and purée.
5. Return blended soup to the pot. Stir in 200ml of heavy cream, and Sherry Cream. Season with nutmeg, salt, and pepper.
6. Serve into bowls. Garnish with cheese, and drizzle with FassZination Styrian Pumpkin Seed Oil and teaspoon swirl of cream.