Butternut Squash Soup
Oven roast the butternut squash then mix in a blender with broth, onion and cream

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Roast the butternut squash in the oven to enhance the flavor then puree the pulp together in a blender with chicken broth, onion, garlic and cream. Serve as a soup course at your next gourmet dinner party... the roasted flavors are wonderful. See my Gourmet Dinner Party Menu Recipes

Butternut Squash Soup

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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


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


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.

Wine recommendation: Pinot Gris; Chardonnay

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