Wednesday, May 18, 2011

Carole's Butternut Squash Soup Recipe

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Carole is Ed's wife. Ed is a great customer at Arnold's. He doesn't mind telling me when he wants something or if he thinks something could be better. He isn't a constant critic so I accept his words with a loving heart. One day I was taken aback by the fondness Ed had for his wife Carole's soup and said I should try it. I never really thought he would bring me a sample. Well he did. With the soup he brought a great recipe and a letter from his wife that made me cry. From her letter I can see why Ed has such a fondness for her.

Below is Carole's take on Butternut Squash. The day I made it I put a swirl of bacon infused sour cream on top because this recipe calls for chicken stock and I didn't want customers to think it was vegetarian.


1 butternut squash
1 small yellow onion
1/8 cup white wine
14 oz. chicken stock
1/8 tsp cinnamon & nutmeg
4 oz. room temperature cream cheese

1 butternut squash baked with butter and brown sugar (cut in 1/2 and sprinkle lightly) let butternut squash cool
1 small yellow onion diced. Toss in a touch of olive oil, salt and pepper. Oven caramelize in 375 degree oven for 10 minutes
Add both to food processor and puree
Place mixture in saucepan and simmer over low heat.
When mixture starts to boil add 1/8 cup white wine and stir
Add 14 oz. chicken stock, 18 tsp both cinnamon & nutmeg.
Add 4 oz. cream cheese set at room temperature into mixture until smooth.

Taste to see if more salt and pepper need to be added.