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Butternut Squash Soup Recipe

Craig Fear
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Ingredients
  

  • 1 quart chicken bone broth
  • 1 pint heavy cream
  • 1 stick butter
  • 1 small onion diced
  • 3-4 stalks celery diced
  • 1 butternut squash halved lengthwise, de-seeded
  • 2 tbsp maple syrup
  • Salt and pepper to taste
  • 1 pear sliced into strips
  • Gorgonzola cheese optional

Instructions
 

  • Place butternut squash cut side down on baking sheet and bake at 350F for 45-60 minutes, until tender.
  • Remove and let cool.
  • Saute onion and celery in butter for 10-15 minutes.
  • While simmering, separate peel from squash and cut squash into smaller pieces.
  • Add to pot with chicken broth and maple syrup.
  • Simmer 10-15 minutes.
  • Puree with immersion blender or regular blender.
  • Add cream and mix well.
  • Ladle into bowls and season with salt and pepper.
  • Top with gorgonzola cheese crumbles and pear slices.

Notes

Variations:
Blend gorgonzola and pears into the soup.
Add ginger or cinnamon
Add fresh herbs like dill or parsley
Add a dollop of creme fraiche in place of gorgonzola cheese
Adapted from Fearless Broths and Soups