White Chocolate Butternut Squash Soup
2025 Creede Chocolate Festival Winner
Featured Oil: Fresh Garlic Extra Virgin Olive Oil
1. Preheat the oven to 350F. Toss together:
- 3 cups butternut squash, cleaned and cubed into 1-inch pieces
- 2 tablespoons of Creede Olive Oil Fresh Garlic Extra Virgin Olive Oil
and set in a single layer on a baking sheet. Roast for 30 – 40 minutes or until the squash is soft and lightly caramelized.
2. While the squash is cooking, heat a medium saucepan over medium heat with 2 tablespoons of the Fresh Garlic Olive Oil. Once hot, sauté:
- 1 large onion, diced
- 2 cloves garlic, minced
until fragrant and the onion is soft and translucent.
3. Add to the pot:
- 1 bay leaf
- 3 cups vegetable broth
Add the butternut squash to the pot once it has finished roasting. (Set soup to low if waiting for the squash to be done cooking so you do not cook off all the liquid.)
4. Once squash is added, bring to a boil. Then, reduce the heat and simmer for 15 to 20 minutes.
5. To the soup, stir in:
- 1 oz - 1.5 oz white chocolate, chopped (if needed)
Cook for a few minutes longer, stirring to melt the chocolate. Remove soup from heat and rest for a moment.
6. Remove the bay leaf and CAREFULLY pour the soup into a blender, along with:
- 1/2 cup half & half
- 1 cup Gruyere or Swiss Cheese, shredded
Cover and blend until smooth. (Or use an immersion blender)
7. Serve in bowls topped with white chocolate shavings, bacon bits, extra cheese, and/or a drizzle of Creede Olive Oil Rosemary Extra Virgin Olive Oil (if desired).
