Roasted Butternut Squash Soup Recipe

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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.

see more  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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Photographs and Recipes created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com