Cream of Roasted Butternut Squash Soup

Cream of Roasted Butternut Squash Soup

From Chef Bill Fausey, here's a recipe that will wow your holiday guests. Cream of Roasted Butternut Squash Soup is a delicious way to start your Thanksgiving meal. Try this squash soup recipe for a unique twist of flavors.


  • 1 each small dice butternut squash
  • 1/2 cup small diced yellow onion
  • 1/4 cup small dice celery
  • 1/4 cup small dice carrot
  • 5 cans chicken consume (about a quart)
  • 1 each bay leaf
  • 1/2 cup heavy cream
  • salt to taste
  • pepper to taste


  1. Peel and seed butternut squash. Save seeds, clean and rinse.
  2. Dice all vegetables about the same size season and roast until light brown through out. At the same time season seeds and place on a roasting pan and toast for garnish at the end.
  3. Remove roasted vegetables and place in to a pot adding bay leaf and consume.
  4. Simmer until all vegetables are very soft.
  5. Remove and discard bay leaf. Be careful, place liquid and vegetables in a blender and puree until smooth.
  6. Taste to make sure seasoning is correct to your taste.
  7. Remove from blender and add heavy cream.
  8. Portion into bowl and garnish with toasted Squash seeds.

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