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Butternut Squash Soup

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!


Makes About 2-quarts Apple and Roasted Butternut Squash Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
  • 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.

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