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Chef Rex's Butternut Squash Soup

There have been a lot of requests for the Butternut Squash Soup recipe lately so here it is just in time for the holidays.  Hope you enjoy!

Butternut Squash Soup
3 large butternut squash
2 lb. brown sugar
2 Tbsp. plus 2 tsp. (3/4 stick) unsalted butter 
2/3 tsp. kosher salt 
1 2/3 tsp. freshly ground white pepper 
1 1/3 cups heavy cream (heated)

Preheat Oven to 425*.  Cut squash in half and take out the seeds.  Lay on sheet pan and sprinkle brown sugar covering it.  Bake in oven for about 45 minutes or until fork tender.  Let squash cool.  Once cooled scrape squash off of skin into a stock pot.  Add remaining ingredients and bring to simmer.  Once it simmers take a blending stick and puree or puree in blender.  Once pureed give a taste, add salt if needed and cream till it’s at consistency.  Makes 4-5 servings.