Butternut Squash Soup

Directions:

1. Cut squash into one-inch chunks.
2. Put Don Carlos Extra Virgin Olive Oil in a large pot. Add onion, and cook until translucent, about 8 minutes. Add squash and stock.
3. Bring to a simmer; cover, and cook until squash is tender, 15-20 minutes.
4. Remove squash chunks and most of the onion with a slotted spoon and place into a blender or food processor, and purée.
5. Return blended squash to the pot. Stir in heavy cream and season with nutmeg, salt, and pepper.
6. Garnish with cheese, and drizzle with FassZination Styrian Pumpkin Seed Oil.