3-4lb Butternut Squash
2 quarts Chicken or Vegetable Stock
1 large head of Garlic, roasted
1 cup Basso® Extra Virgin Olive Oil
1oz Anchor® Butter
1 pint President Cooking Cream
Badia® Ground White Pepper
Badia® Sea Salt



Split and deseed squash. Peel and cut into 1 inch cubes. Coat with olive oil, season with the ground white pepper and sea salt. Roast at 350°F degrees for 15 to 20 minutes. Cover with foil to prevent too much browning. Test with a small knife, if knife penetrates easily take out and pass the roasted squash through a ricer or food processer.

Bring stock to a boil. Add to the butternut squash purée slowly whisking until you reach the desired consistency.

Melt butter in a pan. Squeeze the head of roasted garlic into the pan. Swirl around and add to soup. Add cooking cream; bring to a boil. Check seasoning.

Serve in a warm bowl. Try topping with chopped bacon, such as Hormel Old Smokehouse Pecanwood Bacon for a smoky effect, and serve with a nice crusty baguette from EuroBake®. Bon Appétit!


Item #,  Description,  Pack Size
4726445 Pumpkin Calabaza 50lb
7802019 Chicken Base 6/2lb
2200230 Anchor Salted Butter 40/227gm
3805012 Basso Extra Virgin Olive Oil 12/1ltr
2205006 President Cooking Cream 6/1qt
4723210 Garlic 30lb



Roasted Butternut Squash Soup

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