This week I am excited to share a yummy Butternut Squash soup recipe with you. I first had Butternut squash soup at a small local Cajun restaurant in Fayetteville, WV called Gumbo’s. If you are ever in Fayetteville, please look it up, it is fabulous. The Butternut Squash soup was out of this world. I was craving it this week and decided to try my own version. It turned out terrific and I thought I would pass it on…
Butternut Squash Soup
Serving Size: 8
- 3 pounds butternut squash, halved and seeded
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 leek, sliced
- 2 cloves garlic, sliced
- 2 (49.5 fluid ounce) cans chicken broth
- 2 large russet potatoes, peeled and quartered
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon fresh ginger
- salt and pepper to taste
- 1 cup half-and-half cream
Pre-heat oven to 375. Pour thin layer of water on cookie sheet and place butternut squash halves face down on sheet. Bake for about 45 minutes, until fork can easily pierce flesh. Cool. Remove flesh and set aside.
In a large pot, melt butter and add onion, leek and garlic and ginger. Saute until tender. Pour chicken broth into pot and add potatoes, bring to a boil and cook until tender, approximately 20 minutes. Add squash and mash up potatoes. Blend soup with an immersion blender or transfer to a food processor in batches to puree. Once the soup is pureed, return to pot.
Add cayenne pepper, nutmeg and half-and-half. Heat through, but do not boil. Top with a dollop of sour cream and chives. Enjoy!