Roasted Butternut Squash Soup with Blood Orange Avocado Oil

February 12, 2015


What you need:

2 (2 Pound) Butternut Squash, Halved Lengthwise, Seeded

1/2 Pacifica Culinaria Provencal Herb Avocado Oil

1/2 Pacifica Culinaria All Natural Avocado Oil

1/4 Bunch Fresh Sage

1 Onion, Sliced Thin

4 Cups Chicken Stock, Either Homemade or Store-bought

Pinch of Grated Nutmeg

Salt and Freshly Ground Black Pepper

Pacifica Culinaria Blood Orange Avocado Oil




Preheat oven to 375 degrees F.

Grease a 13 by 9 by 2-inch glass baking dish with Avocado oil.

Place squash cut side up in prepared dish.

Pierce each squash half several times with toothpick or skewer.

Bake until squash is tender, about 45 minutes.


In a large pot, bring the olive oil up to almost smoking.

Quickly cook the sage leaves until crisp.

Remove and reserve the sage, and saute the sliced onion.

When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel.

Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency.

Stir soup over medium heat until heated through.

Season to taste with salt and pepper.


Ladle soup into bowls. Garnish with sage leaves and drizzle with Blood Orange Avocado Oil.

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