How to make it

  • 1. Cut the top and bottom off of the squash. Cut it in half lengthwise and seed. Place cut side down on a baking sheet and cook at 400* until fork tender. Remove and let cool.
  • 2. Melt the butter in a large sauce pan, add onions and sauté until translucent.
  • 3. Remove the squash from the skins and place into the pan with the onions. Add the seasonings and garlic and cook the mixture briefly while stirring.
  • 4. Cover with the stock and bring to a boil. Return to a simmer and cook approx 10-20 minutes until the squash is falling apart. Add the cream and return to a simmer, stir briefly at a simmer.
  • 5. Puree the mixture and taste for seasonings.

Reviews & Comments 2

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    " It was excellent "
    chef_irish ate it and said...
    This Sounds Wonderful,
    I Love Butternut Squash!
    High 5
    Was this review helpful? Yes Flag
  • 22566 15 years ago
    Wonderful sounding soup.

    Thank-you

    Kind Regards
    Was this review helpful? Yes Flag

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