Butternut Squash Soup

Made with Lodi Olive Oil Koroneiki

Course: Dinner

Servings: 6

Total Time: 35 min




  • ½ Tbsp. Koroneiki Extra Virgin Olive Oil
  • 2 garlic cloves minced
  • 1 onion diced
  • 1 butternut squash peeled and diced into cubes
  • 32 ounces vegetable broth
  • 1-2 tsp. salt


  1. In a dutch oven pot (or heavy pot), heat extra virgin olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
  2. Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
  3. Carefully pour entire contents of pot into blender. Add salt.
  4. Carefully blend until smooth. Serve in bowls with thyme if desired. Enjoy!
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Lodi Olive Oil Koroneiki


Recipe by Yummy Healthy Easy

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