Butternut Squash Soup with Toasted Pumpkin Seed Oil – La Tourangelle

Ingredients

• 2 tbsp butter
• 1 medium onion, chopped
• ½ cup celery, diced
• 1 apple peeled, cored, and diced
• 3 lb. butternut squash (~1 large)
• Pinch of cinnamon
• Pinch of nutmeg, freshly grated
• 1 tbsp turmeric
• Salt and pepper, to taste
• 4 cups chicken stock
• 1 bay leaf 
• 1/4 cup half and half
• La Tourangelle Toasted Pumpkin Seed Oil
• Pumpkin seeds