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Cream of Butternut Squash Soup

“It breathes reassurance, it offers consolation; after a weary day, it
promotes sociability… There is nothing like a bowl of hot soup…”
~ Louis DeGouy, The Soup Book

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Cream of Butternut Squash Soup
from "Christmas Culinary Charm"
Chef Elizabeth Terry, of
Elizabeth on 37th, Savannah GA


Christmas with
Southern Living 1995
Edited by Rebecca Brennan, Lelia Gray Neil,
and Julie Fisher © 1995 by Oxmoor House, Inc.

"This velvety blend is so refined that it needs no garnish."

6 cups chicken broth [or homemade stock]
1 large butternut squash, peeled, seeded, and
chopped (about 2 1/2 pounds)
2 cups peeled, chopped baking potato
1 cup chopped Vidalia onion
1 cup peeled, chopped fresh pear
1 tablespoon chopped garlic
1 teaspoon minced fresh ginger
3/4 cup heavy whipping cream
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed
lemon juice
1 teaspoon salt
1 teaspoon hot chili sauce

Combine chicken broth, squash, potatoes, onion, pear, garlic, and
ginger in a Dutch oven. Bring to a boil; cover, reduce heat, and
simmer 40 minutes or until vegetables are tender.
Place half of vegetable mixture in container of an electric blender;
cover and process until smooth. Repeat procedure with remaining
vegetable mixture. Return pureed mixture to Dutch oven. Add
whipping cream, orange juice, lemon juice, salt, and hot chili sauce;
cook just until thoroughly heated (do not boil). Yield: 3 quarts

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