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Cream of Butternut Squash Soup Recipe




Source of Recipe


Marla
Cream of Butternut Squash Soup Recipe
Recipe by Greer's Fairhope Market
Posted on January 15 2008 in category

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1- 2.5lb Butternut Squash
1/2 cup canola oil
1- large onion
2 cups white wine
1 Tbls ground nutmeg
1 Tbls cinnamon
2 tsp ground ginger
2 quarts chicken stock (or water)
salt
white pepper
1 cup heavy cream

1. Carefully remove the outer skin from the squash. Cut the squash in half length -wise and remove the seeds. Drizzle with canola oil and roast at 350 degrees for 45 minutes or until golden brown. Reserve for later.

2.Saute the onion in the remaining canola oil for 2 minutes, add the nutmeg, cinnamon and ginger. Mix well. Deglaze with white wine and redice for 2 minutes.

3. Add the roasted squash and cover, plus 1", with chicken stock and boil until the squash is tender.

4. After the squash has cooked, carefully blend, with a hand blender, until the mixture is smooth. With the remaining stock, adjust the consistency of the soup.

5. Add salt and white pepper to taste.

6. Finish with cream and serve.