Winter Squash Soup
2 Tbsp butter
1 Tbsp olive oil
1 large onion, chopped
2 stalks celery, chopped
2.5 lbs winter squash peeled, seeded and cut into chunks
1 Tbsp honey
5 cups chicken stock
Sea salt and freshly cracked black pepper to taste
Fresh parsley for serving, chopped (optional)
- Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until soft, about 15 mins. Add the squash and cook, stirring for 5 mins. Then, add honey and chicken stock, bring to a simmer, and cook until the squash is tender.
- Remove from heat and using a hand blender or immersion blender, blend until smooth (adding a bit more stock or water if the soup is too thick). If no hand blender is available, let cool slightly and use a food processor, but be sure to warm the soup up again before you serve it! Season to taste with sea salt, pepper, parsley, and Cracked Pepper Mini Croccantini®.