2 lb peeled/cubed butternut squash

4 oz butter

2 T The Tasteful Olive's Roasted Walnut Oil

1/2 onion, diced

2 Granny Smith apples, peeled, cored, rough chopped

2 qt chicken stock

1 qt heavy cream

Pinch of cayenne pepper

Salt to taste

4 oz cornstarch slurry

1 C creme fraiche or sour cream

1 bunch chives, minced

1 C The Tasteful Olive's Red Apple Balsamic (reduction)

Fresh whole nutmeg, grated



Heat oil in large stock pot over medium heat. Add onions and cook for 3 minutes. Add cubed squash and apples and cook for about 7-10 min., until soft. Deglaze with chicken stock and bring to a boil. Add cream and bring back to a boil. Thicken with cornstarch slurry and add cayenne and salt. Once your desired consistency has been met, turn off heat. Pour into your soup vessel and add creme fraiche, chives, red apple reduction ... and lastly, the fresh grated nutmeg. Serve hot.

Recipe by Chef Jim Tinkham

Executive Chef, Centerpoint Medical Center, Independence, MO