Autumn Gold Harvest Soup

Fall and winter vegetables take center stage in this creamy soup that can be made with or without optional cream.

Needed for this recipe:

• Sunshine Coast Olive Oil Co. Dairy-free Butter Olive Oil

• Optional drizzlers: Sunshine Coast Olive Oil Co. Black Truffle Oil, Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil, Sunshine Coast Olive Oil Co. Ricchissimo Dark Balsamic

Ingredients:

• ¼ cup Sunshine Coast Olive Oil Co. Dairy-free Butter Olive Oil
• 1 large onion, chopped
• 3 leeks (whites only), sliced
• 2 large potatoes
• 3 carrots
• 2 cups butternut squash
• 4 cups broth
• optional: ½ cup half and half cream

Method:

Sauté vegetables in Butter Olive Oil: onions and leeks 3 minutes, add carrots and squash for three minutes then add potatoes for three minutes.  Add broth and boil until all vegetables are soft.  Working in batches, puree in a blender until smooth.  Reheat in pot and add optional cream, if desired.