Labadie Recipe Database

Name Butternut Squash Soup Number of People 6 List of Ingredients 1 medium butternut squash, peeled, seeded and diced, cut into 1" cubes 2 yellow onions. thinly sliced 4 T olive oil 1 cup white wine 3 cups chicken stock 2 T butter salt and pepper, to taste 4 T whipping cream Amoretti cookies, at least 2 each Description Toss the cubed squash with 2 T olive oil and place on a roasting pan (with sides); roast at 400 degrees for about 20 minutes or until tender. Add the wine to the roasting pan and let cool. Saute onion slices in remaining olive oil in a pot large enough to hold all of the ingredients.  Add the squash and wine mixturre along with the chicken stock to the sauteed onions and bring to a boil.  Remove from the heat and puree in batches in a food processor along with the butter.; season with salt and pepper to taste.  When ready to serve, reheat the soup, then half-whip the cream and drizzle over soup.  Crumble the cookies and sprinkle on top of soup; serve immediately. Time 35 minutes Difficulty (1-5) 1 Notes Doesn't really need the cream; might need to be thinned with a little extra chicken stock.   The cookies are delicious on it; definitely need these. Image