Squash Soup
Yield: 4

Squash Soup


3 tablespoons Olio Arbequina Extra Virgin Olive Oil

1 cup sliced, well-washed leeks

1 clove garlic, smashed

1 sprig fresh rosemary

3 large fresh sage leaves

2 sprigs fresh thyme

3 sprigs fresh parsley

1 bay leaf

1 1/2 pound butternut squash, peeled, seeded and cut into 1-inch cube

1 1/2 tablespoon Olio Himalayan Pink Sea Salt

1/4 tablespoon black pepper

6 cups water or low-sodium vegetable stock

Olio Austrian Pumpkin Seed Oil or Olio Walnut Oil


  1. In a large pot, heat the Olio Arbequina Extra Virgin Olive Oil over medium heat. Add the leeks, garlic, bouquet garni and bay leaf. Saute for 5 to 7 minutes until the vegetables are tender but not starting to brown. 
  2. Add the squash, Olio Himalayan Pink Sea Salt and black pepper. Cook, stirring constantly for 2 minutes. Add the water or stock, bring to boil, then reduce to a simmer. 
  3. Cook for 20 to 25 minutes until the squash becomes very tender. Remove the herb stems and bay leaf, puré the mixture in a blender - in batches if necessary - and serve. 

Adapted from