Delicata Squash Soup with Wild Mushroom and Sage
Needed for this recipe:
• Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive*
*this recipe also works well with our garlic oil, but instead of drizzling on more oil, stir in a few Tablespoons of cream prior to serving.
• 1 delicata squash, cut in half lengthwise. Seeds removed (save for our roasted squash seed recipe)
• 2 Tablespoons Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil , plus another teaspoon per bowl for drizzle
• 1 onion, chopped
• ½ teaspoon salt
• 1 litre chicken broth
Preheat oven to 350 degrees (if you are in a rush you could simply microwave your squash until tender). Using a fork, poke holes into the squash. Then brush with 1 Tablespoon Wild Mushroom and Sage Oil. Sprinkle with ¼ teaspoon smoked salt.
Bake in the oven for 40 minutes, until squash is tender.
Chop your onion. Using a soup pot, sauté onion in 1 Tablespoon Wild Mushroom and Sage Olive, until onions are translucent. Add chicken both and simmer on very low, until squash is ready.
Let squash cool, and either peel of the skin or scoop out the innards.
Add to soup pot and simmer 5 minutes. Working in small batches, blend soup until smooth. Just before serving, drizzle on some more Wild Mushroom and Sage Oil.