Butternut squash and butternut squash soup

Guest is Cynthia Ferich


Roasted Butternut Squash

1 Large Butternut Squash, peeled, seeded and sliced

4 tablespoons butter, melted

Salt & Pepper, to taste

Toss the squash in melted butter and layer on a baking sheet.  Roast in a pre-heated 375-degree oven for approximately 35 minutes.  Remove from oven and turn each slice over and cook another 5-10 minutes until golden brown.  Serve.

Note:  To make enough for a soup, double the recipe to serve twice.


Butternut Squash Soup

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 Large Sweet Onion, chopped

1 Carrot, chopped

1 Celery stalk, chopped

2 cloves of garlic, minced

1 Large Roasted Butternut Squash (follow recipe, above), pureed

Salt & Pepper, to taste

4 cups chicken broth

Crème fraiche

Sage Leaves


1 Tablespoon Butter


In a stockpot, heat olive oil and butter together.  Add the onion, celery and carrot until caramelized.  Add garlic and sauté for a couple of minutes longer.  Cool slightly and process vegetables along with the roasted squash.  Combine processed vegetables and broth, salt & pepper and heat through. 

In a separate saucepan, sauté pancetta and sage leaves in 1 Tablespoon of butter until crisp.  Remove sage leaves (if you like). 

Ladle soup into bowls and serve with crème fraiche, crisp pancetta and chive.

© 2016 Cynthia Ferich All Rights Reserved


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