Ingredients
Scale
- 2 Tablespoons garlic olive oil
- 3 cups cubed butternut squash
- 1 large yellow onion
- 2 – 4 cloves garlic
- 1 Tablespoon garlic olive oil
- 1 bay leaf
- 3 cups chicken or vegetable broth
- 1 – 1.5 oz. Gusto Rosemary & Sea Salt in White Chocolate (or other white chocolate)
- 1 small sprig of fresh rosemary, chopped fine
- 1/2 – 1 cup of half and half
- 1 cup shredded Gruyere or swiss cheese
- For the top (optional): extra shredded cheese, crumbled bacon and roasted butternut seeds
Instructions
- Preheat the oven to 350 F. Toss the cubed butternut squash with the garlic olive oil and set on a baking sheet. Roast at 350 for 30 – 40 minutes or until the squash is nice and tender.
- While the squash is cooking, peel and chop the onion and garlic, then heat a medium saucepan over medium heat and swirl the other tablespoon of olive oil around in the pan. Add the onion and garlic and cook, stirring frequently, until the onion is very soft and translucent and beginning to brown. Add the bay leaf and broth. When the butternut squash is done, add that to the pot.
- Bring to a boil, then reduce heat to a simmer and cook for about 15 – 20 minutes. Chop the white chocolate and stir it into the soup. Cook for a couple minutes longer, stirring to melt the chocolate.
- Remove the bay leaf and pour the soup into a blender with the cream and shredded cheese. Cover and blend until smooth.
- Serve in bowls topped with extra shredded cheese, crumbled cooked bacon and roasted butternut squash seeds (if desired). Then enjoy a piece of white chocolate for dessert.