Labadie Recipe Database

Labadie Recipe Database

id	692
Name	Butternut Squash Soup
Main Dish Category	Soups and Stews
Secondary Dish Category	Vegetables,
Main Ingredient	Butternut Squash
Other Ingredient	Chicken Stock
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
Cooking Type	StoveTop
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.
Origin	Gallo Wines
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