Recipe: Butternut squash soup - Cincinnati News, FOX19-WXIX TV


Recipe: Butternut squash soup

Winter months are the perfect time to take advantage of butternut squash. This soup recipe comes from Joel Gregorcyk at Parkers Blue Ash Tavern.

Butternut Squash Soup

What you'll need:

2 whole butternut squash

Half a stick of  butter, unsalted

4 sprigs rosemary

1 cup brown sugar

¼ cup of kosher salt

1 qt vegetable stock

¼ cup honey

¼ cup apple cider vinegar

1/8 cup lemon juice

1/8 tsp ground all spice

1/8 tsp ground clove

1/8 tsp ground cinnamon

Pinch of ground nutmeg

Pinch of white pepper

Salt to taste


1.  Half each butternut squash and place on a roasting pan

2. Evenly divide the brown sugar and kosher salt to season the flesh side of the squash

3. Slice butter into Tablespoon size pieces and evenly distribute over all of the squash halves.

4. Press one sprig each of rosemary into the interior of the squash

5. Roast in a 350 degree oven 45 mins to 90 mins until the squash is fork tender

6. Remove from the oven and cool slightly.

7. Using a spoon scoop out the meat and transfer to a waiting sauce pan.

8. Add in the veggie stock and bring to a simmer

9. Using a hand mixer or blender puree the mix

10. Add in all of the rest ingredients and mix thoroughly until everything is incorporated

11. Season with salt to taste and enjoy

Copyright 2015 WXIX. All rights reserved.

Powered by Frankly