Chilled Texas Butternut Squash Soup with Lemon-Thyme and Sage Oil


Serves 4-6

Ingredients for Chilled Texas Butternut Squash Soup

1 ea Texas Yellow Onion
2 oz Olive Oil
4 lbButternut Squash, peeled, deseeded
and cubed
1 lbYukon Gold Potato, peeled and diced
1 oz Lemon-Thyme
1 qt Chicken Stock
½ qt Heavy Cream, warmed
Kosher Salt and Pepper, to taste
Sherry Vinegar, to taste

Ingredients for Sage Oil
2 oz Sage
2 oz Lemon-Thyme
4 oz Chives
1½ cup blended Canola and Olive Oil
Kosher Salt, to taste

Method for Chilled Texas Butternut Squash Soup

• Peel Onion and dice to ¼ inch by ¼ inch. Saute onions in olive oil until translucent. Add butternut squash, potato and lemon-thyme. Saute for about 3 minutes. Add chicken stock and simmer till squash and potatoes are tender.
• Puree in blender and add cream gradually. Season to taste with salt, pepper and sherry vinegar. Strain through fine mesh sieve or strainer for smooth texture.
• Chill Overnight. Drizzle with Lemon-Thyme and Sage Oil.

555 West Bitters Road, San Antonio, TX, 78216