Many of you asked for the recipe to the Butternut Squash soup from the Holiday Wine & Food Festival and John promised that we’d put the recipe on our website. Unfortunately, John’s grandmother wasn’t ready to release her secret recipe, but we feel that this recipe is a close second…Bon Appétit!
- 4 cups roasted butternut squash (see roasting instructions below)
- 2 tbsp butter
- 1 onion, diced
- 2 apples, peeled, sliced
- 1 clove garlic, minced
- 1 quart chicken stock
- water as needed
- 1/2 cup cream, optional
- salt and fresh ground black pepper to taste
To roast butternut squash: cut a butternut squash lengthwise, then in half to make 4 sections, and scoop out the seeds with a spoon. Wrap loosely in foil, place on a baking pan, and roast in a pre-heated 375 degrees F. oven for 1 hour, or until the butternut squash is tender. When cool, scoop out, discard skin, and reserve.
Melt the butter in a 4-qt saucepan over medium heat. Add the onions and apples; sauté until the onion turn translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the stock, and reserved butternut squash; bring to a simmer and turn the heat to low. Simmer for 20 minutes, stirring occasionally. Water may be added at any point if a thinner texture is desired.
Blend until completely smooth with a stick blender, or pour into a conventional blender then return to the pan. Add the cream and bring back to a simmer. Turn off heat and season with salt and fresh ground black pepper to taste. Serve hot.
Thanks to about.com for helping us find a comparable recipe!