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Cream of Butternut Squash Soup with Tomato December 21, 2011

This simple, delicious soup is the perfect pairing of sweet butternut sauce and tangy grape tomatoes.  


1 whole Butternut Squash

1 small Sweet Onion (diced)

3 cloves Garlic

2 Celery Stalks (chopped)

2 large Carrots (chopped)

2 tbls butter

1 1/2 cups Golden Cooking Wine

1 tbls. grated Ginger

1 tbls chopped fresh Basil

1 tbls chopped fresh Parsley

Salt and Pepper to taste

1 cup heavy cream

Combine carrots, onion, celery and garlic in a large soup pan with butter.  Begin to saute until onions are softened, being careful not to brown.  Ad cooking wine and squash and cook until squash is tender.

Add basil and parsley.

Transfer soup to blender and puree until smooth.

Return to pan and add heavy cream, ginger, salt and pepper.

Bring to a slow boil over medium high heat.  Cook an additional 10 minutes.  Allow to cool and serve.