Butternut Squash Soup with Chive Oil

  • Prep Time: 45 minutes
  • Servings: 6


  • 1/3 cup LouAna vegetable or canola oil
  • 7 cups (1/2-inch) cubed peeled butternut squash
  • 1 1/2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
  • 1 1/2 cups chopped onion
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups fat-free, less-sodium chicken broth
  • 2 cups half-and-half
Chive oil:

  • 1/2 cup LouAna vegetable or canola oil
  • 1 (1-ounce) package fresh chives

Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight fitting lid) over medium-high heat.

Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.

Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.

Remove from heat; let stand 15 minutes or until cooled slightly.

Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl.

Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.

Combine 1/2 cup oil and chives in clean, dry blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.

Drizzle about 1 tablespoon chive oil over each serving.

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