Adding to our fall soup lineup with this creamy addition…
Cream of Butternut Squash Soup with Lemon Basil Oil
- 8 cups large diced butternut squash
- 3 cups large diced onion
- 5 tbsp butter
- 8 cups water
- 2 Knorr vegetable bullion
- 1 Knorr chicken bullion
- 2 tbsp granulated sugar
- 1/2 cup heavy whipping cream
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/2 cup loosely packed basil leaves
- Salt to taste
Add lemon juice, olive oil, and basil to your Vitamix and blend on high for 60 seconds. Refrigerate oil in small bowl and reserve for garnish.
Melt butter in a large stock pot over medium heat. Add the onions and butternut squash; sauté for 8-10 minutes. A little golden brown color is fine but you do not want to “brown” the veggies. Add 8 cups of water and bullion and increase heat to high until it reaches a slow boil and cook until squash and onions begin to break down for approximately 30-35 minutes. Stir frequently. Add soup to the Vitamix and blend starting on low and increasing speed until smooth. Add puréed soup back to stock pot and add sugar and heavy cream. Stir and taste for seasoning. Add salt if necessary. Pour in individual bowls and garnish with basil oil and fresh basil leaf. Enjoy!
