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BUTTERNUT SQUASH SOUP
3 ¾ pounds Butternut Squash, cut in half, peel and seed
1 tbsp Olive Oil
½ pound Butter
2 ½ each Shallots, diced
1 ½ tsp diced fresh Ginger
4 fl oz dry cooking Sherry
4 fl oz White Roux (2 oz Butter/ 2 oz Flour)
2 quarts Chicken Stock
1 quart Heavy Whipping Cream
1/8 tsp Almond Extract
Salt & Pepper to taste
Place squash halves on a roasting pan and drizzle with olive oil.
Roast in 350 degree oven until brownish and tender, about 20 minutes.
Allow to cool and dice.
Place butter in sauce pan over high heat and sauté diced shallots and fresh ginger.
De-glaze shallots/ginger with sherry.
Add roux and turn heat down to medium.
Add remaining ingredients and lower heat to a simmer, stirring often with a wire whisk.
Simmer for 30 minutes and then salt & pepper to taste.
Serve as is or add to processor and puree.
Makes – 1 gallon
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.