Butternut Squash Soup
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Serve as a First
Course entree at your next gourmet dinner party...
the roasted flavors are wonderful.
Delight your guests with a gourmet presentation
by drawing their initials on the soup with cream
This is my favorite choice for a Thanksgiving menu.
Throughout the year I like to serve this for a light supper with
a crispy loaf of French bread and butter,
a freshly tossed green salad and a light ice cream dessert on our patio.
This is so creamy, delicious and hearty.
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Butternut Squash Soup
source: recipe and photograph created by
www.finedinings.com
Serves 6 to 8
Ingredients
1/2 pound butternut squash, halved lengthwise, seeded
1 tablespoon butter
1/2 cup onion sliced thinly
3 garlic cloves sliced
2 cups chicken broth
Salt to taste
1/2 teaspoon white pepper
3/4 cup heavy cream, divided
Fresh Thyme leaves for
garnish
Directions
Preheat oven to 400 degrees F.
Spray a 13x9x2-inch glass baking dish with vegetable oil. Place
butternut squash
cut side down in prepared dish. Pierce with a knife several times. Bake at 400 degrees F. until tender, for approximately 35 minutes.
Remove from oven, scrape the butternut pulp into a bowl; discard the peel.
In a large saucepan melt butter over medium high heat, sauté the onion and garlic
stirring constantly for approximately 3 minutes. Add the chicken broth, roasted butternut pulp, salt and pepper. Bring to a
boil then reduce heat to a simmer for 30 minutes. Add 1/2 cup cream, transfer to a blender and puree until smooth. Return butternut
squash mixture to the saucepan stirring constantly over medium heat (do not boil) until heated
through and serve.
Garnish if desired by drawing initials of your guests on top the butternut squash soup with the remaining 1/4 cup cream;
sprinkle with fresh thyme leaves and serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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