A delicious soup that is easy to prepare and comforting. Perfect for warming up in November!



1 butternut squash (approx. 1 kg)

1 tablespoon Olive Oil

½ teaspoon salt

1 diced onion

2 tablespoons Olive Oil

4 cups of Vegetable broth

2-3 drops Ginger Gastronomic Oil

Salt and pepper



Preheat oven to 350°F.

Cut squash in half lengthwise and place on a baking sheet lined with parchment paper.

Brush 1 tbsp. of olive oil on both squash halves. Sprinkle with salt.

Bake for 45 minutes or until tender.

Cool for 10 minutes. Remove fibrous part and seeds.

Scrape flesh with a spoon and set aside.

Cook onion in olive oil over medium heat for a few minutes, stirring.

Add squash flesh, vegetable broth, ginger gastronomic oil, salt and pepper.

Bring to a boil and simmer over low heat for 10 minutes.

Purée the soup in a blender. Adjust seasoning if necessary.