Butternut Squash Soup
How To Make Creamy Roasted Butternut Squash Soup
Butternut Squash Soup
source: recipe and photograph created by
www.finedinings.com
Recipe Type: soup, butternut squash, vegetable, heavy cream, chicken broth
Prep Time: 20 min
Cook Time: 1 hr 15 min
Total Time: 1 hr 35 min
Servings: 6
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 approximately 35 minutes. Remove from oven, scrape the butternut squash
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
squash 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
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 |
