Warm up with Butternut Squash Soup with a Balsamic Drizzle! Thanks to Jen Seiler of J2 Wellness for the fantastic recipe.
2 Tbsp. Bellisari’s Balsamic, Shallot and Black Garlic Spread
2 Tbsp. unsalted butter
2 Tbsp. EV olive oil
4 cups chopped sweet onion
2 Tbsp. curry powder
2 large butternut squash
1 ½ pounds of McIntosh apples
2 teaspoons kosher salt
½ teaspoon black pepper
2 cups apple juice
2 cups of water
Heat butter and olive oil until melted, add onions and curry powder and cook for 15 minutes uncovered. Stir occasionally while scraping bottom.
Peel the squash, cut in half and remove seeds. Cut the squash into chunks. Peel, quarter and core the apples and cut into chunks. Add the squash, apples, salt and pepper and 2 cups of water to the pot. Bring to a boil, then cover, reduce heat to low and cook for 40 minutes until squash and apples are very soft.
Transfer to food processor and puree. Return to pot add apple juice, salt and pepper. Soup should be quite thick but you can add water if you would like to think it out. Spoon Bellisari’s Balsamic, Shallot and Black Garlic Spread on each bowl as a garnish and serve.