Cream of Butternut Squash Soup

Oxmoor House
This velvety blend is so refined that it needs no garnish.
3 quarts


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6 cups chicken broth
1 large butternut squash, peeled, seeded, and chopped (about 2 1/2 pounds)
2 cups peeled, chopped baking potato
1 cup chopped Vidalia onion
1 cup peeled, chopped fresh pear
1 tablespoon chopped garlic
1 teaspoon minced fresh ginger
3/4 cup heavy whipping cream
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon hot chili sauce


Combine first 7 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender.

Place half of vegetable mixture in container of an electric blender; cover and process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to Dutch oven. Add whipping cream and remaining ingredients; cook just until thoroughly heated (do not boil).

Created date

August 2009