Butternut Squash Soup

Butternut Squash Soup - Recipe by Jeff Bland, Center of the Plate Specialist, U.S. Foodservice, Roanoke Division

4 TBSP Butter

• 1 Medium Onion, peeled and diced.
• Salt and pepper To Taste
• 1 Medium Butternut Squash, roasted and cooled.
• A? Cup Flour
• 3 Cups Chicken Broth
• 1 Cup Cream
• Cayenne Pepper To Taste
• 1 TBSP Honey  

In a large pot, sautA? the diced onion in butter until golden brown, season with salt and pepper; this should take about 10 minutes.  Add the roasted butternut squash and the flour and stir until well incorporated.  Mix in the broth, bring to a boil, reduce to a simmer, and cook for 20 minutes. Puree the mixture with an immersion blender or a stand blender until smooth. Add the cream, cayenne pepper, and honey and simmer until the desired consistency has been reached. Taste and adjust seasoning if necessary. Garnish with chopped parsley or chives.  

Chef Tips:  

• Be careful with salt if using bullion cubes or base; they can be very salty.
• Garnish with dollop of CrA?me Fraiche or sour cream.
• Use your favorite variety of winter squash like acorn, pumpkin, turban, etc.
• Also garnish with candied pecans if you wish.

Roast the squash in an oven set at 350 degrees farenheight by splitting the squash in half carefully. Place cut side down on a pan or cookie sheet and roast for 45 minutes to 1 hour until tender. Let the squash cool so you can handle it, and scoop out the flesh with an ice cream scoop or disher.