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Home Recipes Butternut Squash Soup

Butternut Squash Soup

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Great dish for late fall and early winter.

2 Butternut Squash
3 Sweet Potatoes
1 Vidalia Onion
2 Jalapenos
1/2 block of cream cheese
1/4 c Pecans (chopped)
1 qt. Chicken Broth
1/2 c Heavy Whipping Cream
2 tbl Olive Oil

Kosher Salt
White Pepper
Emirel's Essence
Red Pepper Flakes
Moroccan Seasoned Salt
Splenda Brown Sugar
Creole Seasoning

Roast butternut squash in the oven (if you are unfamiliar with butternut squash,  click here: ).

Cook sweet potatoes in the microwave.

Dice onion and fry until tender.

Once the everything is cooked, skin the squash and potatoes and place the meat of them into a large pan. Add the spices and the chicken broth. Using an immersion blender, puree everything finely to your liking. If you do not have an immersion blender, use a standard blender--you may have to make 2 trips.

Once blended, simmer the soup on low to medium heat for 30 minutes or longer. Add the cream cheese and let it melt.

When ready to serve, ladle the soup into bowls and pour a small amount of whipping cream on top. Swirl the whipping cream slightly to give a nice presentation. If you want a little more eye candy, add some fresh parsley to the top of the soup before serving.

This dish goes very well with lightly toasted Italian, French or Artesan breads.