Squash Soup

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.




 Roasted Butternut Squash Soup


Submitted by:

Janie Klimek



Preparation time:



1 large butternut squash

4 ounces butter

1 quart chicken stock

1 small onion, chopped

2 cups heavy cream(I have used fat free 1/2&1/2) and (1/2 % milk)

salt & pepper & nutmeg



 Cut squash in half lengthwise, remove seeds. Roast in 375 degree oven, cut side down, until tender, about 35-45 minutes. Remove from oven, scoop out pulp. In 2 ounces of butter, sweat the onions, add the squash pulp, then chicken stock. Bring to a boil. Allow to cook 20 min.

Process in blender or food processor until smooth. (I donít  bother with this step and just leave the pulp as is). Place back on the stove, whip in remaining butter(I leave it out) and heavy cream. Season and heat and serve. 


This is from the Golden restaurant in Southfield, Michigan