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I like to serve roasted butternut squash soup as a First
Course entree at my gourmet dinner parties,
I love the roasted flavors;
It is fun to delight my guests and draw
their initials on the soup.
This is also my favorite choice for our Thanksgiving menu.
Throughout the year I also like to serve this soup for a light supper with
bread,
a freshly tossed green salad and a light ice cream dessert on our patio because
the butternut soup is creamy, delicious
and hearty.
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Gourmet Soups with photographs
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 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 pulp into a bowl; discard
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 squash 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 mixture to
the saucepan stirring constantly without boiling until heated
through.
Garnish by drawing
initials of your guests with the remaining 1/4 cup cream;
sprinkle with fresh thyme leaves and serve.
Wine recommendation: Chardonnay
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