Recipes Butternut Squash Soup Tony’s Town Square Magic Kingdom
YIELD: 1 gallon
2 pounds butternut squash (peel and dice in 1/2-inch cubes
1 cup diced onion
1 quart heavy cream
1 quart water
1/4 cup butter
1/4 cup vegetable consomme (a dry soup based)
1/2 TB salt
1 tsp. white pepper
1/2 cup white wine
1/2 cup brown sugar
1. Season diced squash with salt, pepper and brown sugar and roast at 350 until golden brown approximately 30 minutes.
2. Saute onions in 1/4 cup of butter until lightly caramelized, deglaze with white wine, add mix vegetable consomme with water. Add squash and bring to a boil until squash is tender.
3. Puree soup with an immersion (hand-held) blender, then add heavy cream. Bring to a boil and remove from heat.
4. Season with salt and pepper to taste.