Roasted Butternut Squash Soup


  • 1 butternut squash
  • 1 onion – julienned
  • 2 tsp. chopped garlic
  • 1 cup white wine
  • 2 qtrs. Chicken stock
  • Olive oil
  • 3 bay leaves
  • Salt and fresh ground pepper to taste
  • Touch of white pepper


  1. Split butternut squash, scrape out seeds, wrap with aluminum foil and place in a preheated 350 degree oven on a sheet pan for 30-45 minutes. Squash should be soft to the touch.
  2. Unwrap the squash and scrape pulp into a bowl.
  3. Heat soup pot over medium heat and add olive oil and onion until onion caramelizes lightly.
  4. Add garlic and continue cooking until everything turns golden brown.
  5. Add squash and heat thoroughly while stirring.
  6. Season with some salt and fresh ground pepper.
  7. Add bay leaves and white wine, and stir.
  8. Reduce white wine by half and add chicken stock.
  9. Bring to a simmer and cook for around two hours.
  10. Remove from heat, puree and place back in pot and bring back to a low simmer.
  11. Season with salt and white pepper – you can also add curry power, allspice, cinnamon and cloves as well as a little heavy cream depending on your taste. Adding cream will make the soup silkier and richer tasting.
  12. Serve with a garnish of crème fraiche and chopped chives