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BUTTERNUT SQUASH SOUP

1½ pounds Butternut Squash

1 tbsp Olive Oil

6 tbsp Butter

1 Shallot, diced

¾ tsp minced Fresh Ginger

¼ cup Dry Sherry

¼ to ½ cup Roux*

3½ cups Chicken Broth

1 1/2 cups Heavy Cream

½ tsp Vanilla Extract

1 drop Almond Extract

Salt and Pepper to taste

Pre-heat oven to 350˚ F. Cut squash in half lengthwise and scoop out seeds coat lightly with the olive oil. Place squash on a roasting pan and roast until brownish and tender (about 20-30 minutes). Remove from oven and allow squash to cool. Scoop roasted squash out of skin and set aside. Melt butter in a large soup pot over medium-high heat. Sauté shallots and ginger in melted butter until shallots are tender and translucent. Deglaze the pot with the sherry. Whisk roux into the sherry mixture then add the roasted squash. Reduce heat and add the remaining ingredients. Simmer for 30 minutes, whisking frequently. Season finished soup with salt and pepper to taste. Serve with a sage leaf or sage crème fraîche and roasted pumpkin seed garnish.

*To make roux cook equal parts butter and flour over medium heat until it barely begins to color, whisking constantly.

Makes: about 1½ quarts

 

 

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