This holiday season wow your family with our savory butternut squash soup. We won't tell your mother in-law the secret ingredient is Tessemae's Balsamic if you don't...

TIP: Be sure to only fill the blender up halfway and to remove the cap from the blender lid so that the hot soup does not overflow! Cover the hole with a dish towel to stop the splatter.

 

What You Need:

3 tablespoons olive oil
1 yellow onion, chopped
1 tablespoon Tessemae’s Slow Roasted Garlic
1 teaspoon chopped fresh sage
1 teaspoon fresh thyme leaves
8 cups 1-inch cubes butternut squash (from 2 squash)
1 apple, peeled, cored and diced
1 quart chicken or vegetable stock
½ cup toasted chopped pecans
Tessemae’s Balsamic, for serving
Coarse salt and fresh ground pepper

What To Do:

Heat 1 tablespoon oil in a large pot over medium. Add the onion, season with salt and pepper, and cook until soft. Stir in the Roasted Chopped Garlic, sage and thyme and cook until fragrant.

Add the squash, apple, stock and 1 cup water. Season with salt and pepper.  Bring to a boil, reduce to a simmer and cook until the squash is extremely tender, about 25 minutes.

In batches, transfer the soup to a blender and blend smooth. (Be sure to only fill the blender up halfway and to remove the cap from the blender lid so that the hot soup does not overflow! Cover the hole with a dishtowel to stop the splatter.) When blending the last batch, pour 2 tablespoons of olive oil into the soup while the motor runs.

Return the soup to the pot and adjust seasoning with salt and pepper. Hold warm until ready to serve, topped with pecans and swirl of Balsamic.

Serves 8