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Butternut Squash Rustica Soup

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    • 1 butternut squash
    • 1 Tablespoon butter
    • 1/2 of a red onion, finely diced
    • 1/2 teaspoon (or so) of minced garlic
    • Knorr instant chicken boullion
    • Sherry
    • pinch of nutmeg
    • 1 cup half and half
    • Milk

    Cut butternut squash in half and remove seeds. Cut squash halve in half and put two pieces upside down in a baking dish with about 1/2 inch of water. Cover with plastic wrap and microwave 9 to 10 minutes. Save other half for future use or microwave to double the following steps.

    Meanwhile, melt butter in a medium sized saucepan, add onions and garlic and sweat onions for a few minutes. Add a dash of boullion - perhaps 1.5 teaspoons or so - and the liquid from the butternut squash after it has finished cooking. Let squash cool. Add a couple of splashes of Sherry (perhaps up to 1/4 cup) and sprinkle with ground nutmeg. Mix. Spoon out the hot butternut squash into the saucepan, periodically stirring. Add half and half and enough milk to make the mixture just soupy and heat until warmed. Add salt and pepper to taste and serve. (Serves 2 to 3)