Roasted Local Butternut Squash Soup


Roasted Local Butternut Squash Soup

Download the printable FRESH Roasted Local Butternut Squash Soup Recipe (pdf)


-2 squash (cut in half and de-seeded), roasted with brown sugar, cayenne, salt, pepper and butter (see instructions for squash preparation below)

-1 sweet yellow onion, chopped

-2 jalapeños, de-seeded

-3/4 lb. any type of smoked bacon that you fancy, chopped

-1 C white wine

-1 ½ qt (appx. 6 cups) chicken stock

-olive oil

-salt & pepper

-bay leaves



Preparation of Squash

1- Score 2 butternut squash split in half from top to bottom seeds removed.

2- Drizzle with olive oil.

3- Dash with cayenne.

4- Season with salt and pepper.

5- Cover with brown sugar.

6- Add butter to the little bowl where the seeds were removed.

7- Roast in a 325 degree oven until fork-tender (approx. three hours).

Making the soup

1- In a hot pan caramelize the onions.

2- Add jalapeños to the onions and season with kosher salt and cracked black pepper. Add bacon. Once the fat has rendered from the bacon and the kitchen is smelling good, scoop the meat from your roasted squash meat and cook with the onions, jalapeños and bacon until it seems that all the goodies are coming together.

3- De-glaze with white wine and chicken stock.

4- Let simmer for 30 minutes.

5- In a vita prep (blender) fill half way (if you fill it too high, you risk making a big mess but more importantly, the smaller the batch, the smoother it will turn out) and purée. While pureeing add a drizzle of the olive oil (approx.  ½ cup of olive oil for the entire batch).

6- Once all is puréed and you have it all married together in one pot, season with salt and pepper, drizzle with white wine vanilla honey and serve. (See recipe for white wine vanilla honey below.)

Note: It is best to make this recipe ahead of time and let it cool in the refrigerator, reheating it in time to serve. This is usually a good idea for soups and stews. This allows all the flavors to “meld” together as the Cajuns say.

For a nice finishing touch, visit FRESH by Brookshire’s for some of our great pulled pork and for some toasted crustinis from the bake shop, which you can use to garnish this soup as you see in the photo.

Vanilla White Wine Honey

- 3 vanilla beans, split and scraped. (Use the vanilla bean as well)

- 2 bottles white wine

- 4 cups white sugar

Add ingredients in a saucepan over medium heat and reduce to a syrup. Do not allow to caramelize.