Butternut Squash Soup
Oven roasted squash for added flavor mixed with broth, onion and cream


Roast squash in the oven to enhance the flavor then blend with other ingredients. Serve at your next gourmet dinner party... the roasted flavors are wonderful. See my Gourmet Dinner Party Menu Recipes

Butternut Squash Soup
source: recipe and photograph created by www.finedinings.com

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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 squash cut side down, pierce several times with a knife. Bake approximately 35 minutes. Remove from oven, scrape pulp into a bowl; discard the peel.

In a large saucepan melt butter over medium high heat, saute the onion and garlic stirring constantly for approximately 3 minutes. Add the broth, pulp, salt and pepper. Bring to a boil then reduce heat to a simmer for 30 minutes. Add 1/2 cup cream, transfer mixture to a blender and puree until smooth. Return 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 soup with the remaining cream; sprinkle with fresh thyme leaves and serve.

Wine recommendation: Pinot Gris; Chardonnay

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