Butternut Squash Soup

Enjoy this wonderful soup for fall or holidays.

2 Whole Butternut Squash
1 clove of garlic chopped
1 oz of chopped thyme
1 shallot pealed and diced
2.5 oz white wine (Very dry)
1 qt of heavy whipping cream
3 oz of sour cream
1 oz chopped chives
1 oz pumpkin seed oil

To Assemble
Cut squash in half peel seeds and spread 1/2 the butter on flesh
Roast in oven for 30 min skin side down
Pull from oven and scrape flesh into bowl

In medium sauce pot add
Garlic, thyme, shallots and butter
Sauté until opaque
Deglaze pot with White Wine and reduce till gone

Add Squash, Cream, and 2 oz of Sour Cream
Season with salt and pepper
Puree with Hand Blender

Garnish with Pumpkin Seed Oil, chopped chives and dollop of sour cream

Recipe Summary:
Yield: 2-4
Prep Time: 15 minutes
Cook Time: 30 minutes

Other recipes by The Historic Afton House Inn:
Espresso Crusted Beef Strip With Cumin Parsnip Puree

Recipe Provided By:
The Historic Afton House Inn
Afton, MN

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Afton Bed and Breakfast Inns