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Butternut Squash Soup
Butternut Squash Soup
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Course Main Dish, Soup
Ingredients
Course Main Dish, Soup
Ingredients
Butternut Squash Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Roast diced butternut squash until tender.
  2. Transfer roasted squash to a sauce pan and sweat with shallots.
  3. When shallots are translucent, add water.
  4. When water starts to simmer slowly add cream and honey powder and blend until smooth.
  5. Season with salt, pepper and honey powder as needed.
Soup Garnish
  1. Cut the top half of the butternut squash off then cut that in half so you end up with two half-moon shapes.
  2. Slice ¼ slivers of squash into half-moons then lightly roast them with olive oil.
  3. When tender, sprinkle slivers with turbinado sugar and brulee them.
Source
The Classic Catering People
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