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Serve as a First
Course entree at
a gourmet dinner party is a great idea... the roasted flavors are
wonderful.
It is a fun and unique idea to delight your guests by drawing
their initials on top the soup.
This is also my favorite choice for a Thanksgiving menu.
Throughout the year I also like to serve this for a light supper with
a crispy loaf of French bread and butter,
a freshly tossed green salad and a light ice cream dessert on our patio.
This is so creamy, delicious
and hearty.
see more of my
Gourmet Soups with photographs
and
Gourmet Dinner Party Menu Recipes
photographs
see my
New Recipes
for the month
Roasted
Butternut Squash Soup
a Peggy Bucholz recipe and photograph creation
for www.finedinings.com
6 to 8 servings
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
Spray 13 x9 x
2-inch glass baking dish with vegetable oil spray. Place squash with cut side down in prepared dish. Pierce
with a knife several times. Bake at 400° until tender, about
35 minutes. Remove from oven, scrape the butternut 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 3 minutes. Add chicken broth, roasted butternut pulp, salt and pepper. Bring to a
boil, reduce heat and simmer for 30 minutes. Add 1/2 cup cream, transfer to a blender and puree until smooth. Return butternut
squash soup mixture to
the saucepan stirring constantly over medium heat, do not boil, until heated
through and serve.
Garnish if desired 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: Chardonnay
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