Butternut Squash Soup

If you haven't started using fall vegetables, it's time!! This velvety rich soup can be made with any autumn squash you like, including pumpkin!

1 lg butternut squash, cubed
1 lg shallot, rough chopped
3 cloves garlic, peeled
2 Tbs olive oil
4 cups chicken stock
1/2 cup dry white wine

Spice Pouch (tie together cheese cloth)
4-5 sprigs fresh thyme
5-6 whole cloves
1 tsp whole peppercorns

Preheat oven to 450 degrees. Combine squash, shallot and garlic on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20-25 minutes until light golden.
Transfer squash mixture to soup pot and add chicken stock, wine and spice pouch. Simmer for 20-25 minutes then purée until smooth. Season with salt and pepper to taste. Garnish with crispy zucchini chips (see recipe) and fresh thyme.
Butternut Squash Soup

Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.

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