Butternut Squash Soup Recipe

I've had a request to post the butternut squash soup recipe from mom's Women and Wine party.  The soup was amazing and the perfect Fall dish for an evening get-together!

The recipe comes from a Gallo wine ad in my Taste of Home magazine for this month.  Perfect timing for the party we had!

Here is the recipe, as requested.  Enjoy!!


Butternut Squash Soup with Amoretti and Soft Cream


Ingredients:

• 1 medium butternut squash
• 2 yellow onions
• 4 Tbs olive oil
• 1 cup Gallo white wine
• 3 cups chicken stock
• 2 Tbs butter
• salt and pepper to taste
• 4 Tbs whipping cream
• 2 amoretti cookies

Directions:

Peel, seed and dice the squash into one-inch cubes.  Toss the squash with 2 Tbs of the olive oil and place on a roasting pan and roast in a 400-degree F oven for about 20 minutes or until tender; carefully add the Gallo white wine to the roasting pan and let cool.  Slice  the onions and saute with the remaining olive oil in a pot large enough to hold all of the ingredients.  Add the squash and wine mixture along with the chicken stock to the sauteed onions and bring to a boil.  Remove from the heat, and puree in a food processor in batches with the butter; season with salt and pepper to taste.  When ready to serve, reheat the soup, then half-whip the cream in a small bowl and drizzle over the soup.  Crumble the amoretti cookie, sprinkle over the top of the soup and serve immediately.

Yield: 4-6 servings

Enjoy!

At your next party, set up a soup station!  We used the wood insert of an antique copper bin for a trivet.  Ask your favorite restaurant if you can borrow their soup bowls and spoons.  Rarely does anyone have enough service for a large group.  This way they all match!  Keep them in a large basket - easy to transport to the soup station, and it looks great, too!