Butternut Squash Soup
source: recipe and
photograph created by www.finedinings.com
6 to 8 servings
1/2 pound butternut squash
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
1/2 cup heavy cream
Fresh Thyme leaves for garnish
Cut the squash in half lengthwise and remove seeds. On a
baking sheet roast squash at 400° for 35 minutes. Remove from
oven, scrape the flesh into a bowl; discard peel.
In a large saucepan melt
butter over medium high heat, sauté onion and garlic
stirring constantly for 3 minutes. Add chicken broth, roasted squash, salt and pepper. Bring to a
boil, reduce to a simmer for 30 minutes. Add the cream, transfer to a
blender and puree until smooth.
Return soup to saucepan stirring constantly without boiling until heated
through. Garnish soup with fresh thyme leaves or draw initials with
cream on top of soup
or swirl a toothpick through dollops of cream making designs and serve.
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