Butternut Squash Soup

Looking to warm up this season? Give our butternut squash recipe a try:

1 tbsp. grapeseed oil
1 onion, diced
1 carrot, diced
1 celery stalk, diced
1 shallot, finely diced
6 cloves garlic, diced
2 tbsp. fresh thyme, chopped
½ tbsp. fresh sage, chopped
1 butternut squash, diced in 1” cubes
2 Yukon Gold potatoes, diced in 1” cubes
1.5 L chicken stock
2 oz. Bourbon

In a heavy bottom pot over low heat, slowly cook the onion, carrots, celery, shallot and garlic in the grapeseed oil, until the carrots are soft (about 8 minutes).

Add herbs, squash, bourbon and chicken stock.

Raise heat and bring to a simmer. Simmer for 15-20 minutes or until squash pieces are cooked.

Purée with a hand blender or in a food processor and strain through a fine strainer. Enjoy!