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Online orders will be slightly delayed in processing from January 4th to 16th. We will still try to process as quickly as possible. Thank you for your understanding.
Fresh Southern Hemisphere EVOOs (South Africa & Peru) now here. Some Spain & Italy 2023 oils still available.
FREE shipping/delivery in southern Durham region over $60, and majority of GTA over $75.
Flat rate charges apply outside of these postal codes.
Sign up for your email newsletters to be in the know for our next sale. Subscribers always know first!
WINTER STORE HOURS IN EFFECT:
Closed Mondays, 10:30am-5:30pm Tues-Fri, 10:30am-4:30pm Sat, & 11am-3pm Sunday.
Online orders will be slightly delayed in processing from January 4th to 16th.
We will still try to process as quickly as possible. Thank you for your understanding.

Butternut Squash Soup with Tuile, Goat Cheese and Butternut Squash Oil Drizzle


1) Preheat oven to 425 degrees Fahrenheit.

2) Dry the thawed squash completely with paper towel. Toss with 2 tbsp of the butternut squash oil and season well with salt and pepper. Place on a parchment lined baking sheet in the oven and cook 20-25 minutes until browned.

3) Meanwhile in a large sauce pot, heat butternut squash seed oil. Add onion and cook until beginning to soften, about 3-5 minutes. Add in garlic, oregano, and thyme.

4) Add in browned butternut squash and vegetable stock. Bring to a simmer. Simmer between 1-2 hours.

5) Take off heat and blend well until smooth. Add in cream and stir to combine.

6) To make the tuiles: cut the wonton wrappers into thin triangular strips. Heat the vegetable oil in a small sauce pot. Once oil is hot enough to fry, add in the strip a few at a time. Fry 30 seconds until browned and transfer to paper towel lined plate. Cool.

7) Serve soup with crumbled goat cheese, a drizzle of the remaining butternut squash oil and the tuile.

Serves 4


Recipe by Chef Alex Page

Featured in our October 2018 Harvest Themed Cooking Demo
 
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