Our all-veggie butternut squash soup infused with Rosemary EVOO and a hint of Apple white balsamic is a brilliant fall feast. 

1 large butternut squashpeeled, seeded, and cut in 2-inch pieces
1 large onionchopped
1tbsp EVOO
1 tbsp Garlic EVOO 
1 tbsp Rosemary EVOO
1 tbsp Apple white balsamic
3 to 4 cups vegetable stock
1 tsp Kosher salt
1/2 tsp fresh ground pepper

In a Dutch oven on medium heat, add oils, onion, salt and pepper. Saute until soft about 5 minutes. Add squash and cook until it softens, about 10 minutes. Add 3 cups of stock. Bring to a boil, cover and reduce heat to simmer, cooking for 20 to 30 minutes. Remove from heat and cool slightly. Pour soup in batches in blender. Blend until smooth. If too thick add additional stock. Return to pot and warm. Season to taste. Serve with drizzles of Rosemary EVOO and toasted croutons or bread. Optional: Dollop of Sour Cream or Greek Yogurt

Inspired by Love and Lemons (https://www.loveandlemons.com)