Butternut Squash Soup

A recipe from Executive Chef Ray Gruezke at Rue 127.

Yield: 15–20 servings

Ingredients

• 3-4 medium-sized butternut squash
• 3 medium-sized carrots, peeled and diced
• 1 large onion, sliced
• 5 tbsp. butter
• 1/2 cup chopped sage
• 1/4 cup chopped thyme
• 3 cups cream
• 2-3 quarts chicken stock or broth
• Salt to taste
• Pinch of sugar to taste
• Few teaspoons sherry vinegar

Method

1. Roast butternut squash in high heat oven (450° F). When tender enough to stick a fork through it, pull out of oven and scoop out the squash (no seeds).
2. In a large pot over medium heat, add butter, diced carrots and sliced onion. Let carrots and onion cook until tender and caramelized. Add squash, thyme, and sage. Cook for 1-2 minutes. Add cream and stock and simmer on medium/low for about 20 minutes. When soup has reached your desired thickness, purée everything in a high-speed blender until smooth. After soup is blended to desired consistency, add salt, sugar and sherry vinegar to taste.