Butternut Squash Soup


1 tbsp olive oil
1 1/2 cups chopped onion
2 cloves garlic, mince
4 1/2 cups (2 squashes) peeled butternut squash,  in 2 inch cubes
4 1/2 cups water
1 cups chicken stock
1/2 cup dry sherry
salt and pepper to taste
1/2 cup grated parmesan cheese


Heat oil in a large 4 quart saucepan, add onions and set heat on low. Cook until softened and add the garlic, squash and water and cook. Simmer for about 40 minutes. Allow mixture to cool in a bowl for at least 15 minutes, then blend in two batches in a food processor.

Return puree to a saucepan and add the stock and sherry. Reheat and adjust seasonings of salt and pepper. Serve with parmesan cheese.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s