Herbs Olive Oil and Maple Balsamic Butternut Squash Soup

Ingredients

2 lbs. Butternut squash, peeled, seeded, cut to 1 inch cubes
2 Tbs Coronado Taste of Oils Herbs de Provence Olive Oil
1 medium onion, diced
4-5 cups low-sodium chicken or vegetable stock
1-2 tsp Herbs de Provence (herbs)
1/4 tsp freshly grated nutmeg
Freshly ground black pepper to taste
Garnish with Coronado Taste of Oils Maple Balsamic Reduction *

Directions:

In a large pot over medium heat, add 2 Tbs Coronado Taste of Oils Herbs de Provence Olive Oil.

Add onion and a pinch of salt and cook, stirring every few minutes, until onion is translucent, about 8 minutes.

Add squash, 1-2 tsp Herbs de Provence herbs and stock.

Bring to a simmer and cook until squash is tender, about 18-20 mins.

Using an immersion (or stick) blender, puree to desired consistency. (You may also carefully place in food processor or blender in small batches and puree). Stir in nutmeg.

Taste and adjust seasonings, if needed.
* To make Coronado Taste of Oils Maple Balsamic Reduction: place Coronado Taste of Oils Maple Balsamic in a small saucepan and simmer gently until reduced by half, about 8-10 minutes.

Pour soup into bowls and drizzle a little maple reduction with each serving.