Recipe: Butternut Squash Soup

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Who wouldn’t want to warm up with a nice hot bowl of butternut squash soup on a cold winter’s day? What if we told you that soup was the BEST you’ll ever have? (And we’re not just saying that – we mean it!)

Watch the video below for a quick tutorial to make Chef Kenny’s delicious version of this winter classic, and get the full recipe at the bottom of this page.


Serves 6-8

3 Lbs.​chopped butternut squash, peeled and deseeded
1 ½ cups ​shallots, peeled and chopped​
3 cups ​chicken or vegetable stock
1 ½ cups​heavy cream
2 cups​ sherry wine
1 each ​bay leaf
1 ½ Tbsp.​fresh ginger root, peeled & minced
1 ½ Tbsp.​fresh sage, chopped
2 ¼ tsp.​fresh thyme leaves, chopped
4 each​ cloves of garlic, peeled & chopped
1 tsp.​ground allspice
½ cup ​light brown sugar
1 tsp. ​ground cinnamon
¼ cup​ olive oil
salt and pepper to taste

In large sauce pot, add olive oil and add shallots and garlic. Gently cook for about 2 minutes, then add ginger, sage, thyme, & bay leaf.
Add sherry wine.
Now add chopped butternut squash, brown sugar, and allspice. Mix well.
Then add chicken stock and heavy cream.
Bring to a simmer and cook gently until butternut squash is nice and tender.
Puree with hand blender until smooth. Strain if you want soup to be real silky and smooth. Do not strain if you want a little more of a chunky consistency.
Season with salt and fresh cracked pepper
Sprinkle fresh chopped sage and thyme for garnish over soup along with a dash of ground cinnamon.

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