Butternut Squash Soup

(from Enoteca Restaurant in Douglaston, Queens)


      Two butternut squash – peeled seeded and cubed


      Two red onions peeled and julienned


      Four Tbs. Olive Oil


      Four ounces proscuitto- sliced paper tin and then chopped


      1 _ quarts chicken broth or stock


      1 Tbs. Fresh sage – chopped


      3 Tbs. Maple syrup


      Salt and pepper to taste


    Garnish of roasted pecans


  1. Coat the bottom of a soup pot with the olive oil, then place on a medium/low heat.
  2. Add the onions and slowly cook them for about twenty-five minutes. No color should then be left to the onions.
  3. Add the squash, prosciutto, sage and chicken broth or stock, and simmer slowly until the squash is tender.
  4. Transfer the soup to a blender or food processor and process, slowly adding the syrup, salt and pepper.
  5. When ready to serve, roast the pecans in a 375-degree oven for 10-12 minutes. Garnish.

Notes: I baked the squash at 350 for 45 minutes, then chopped it up an skinned it. Much less frustrating that way. Also, this whole recipe seems to take about 2 hours to make.

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