11.23.16 Butternut Squash Soup - WFSB 3 Connecticut

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11.23.16 Butternut Squash Soup

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From Chef Manuel Romero at Olea in New Haven


1lb butternut squash ( peeled)

12oz Spanish onions

10 oz carrots

5oz potatoes

1 bay leaf

6 cloves garlic

1 leek

8 oz white wine

Pumpkin seeds


                1- Dice the onions,carrots, leek and potatoes.

                2- Poach the onion, carrots, leek, garlic and bay leaf for about 3 minutes.

                3- Add white wine, potato and butternut squash.

                4- Cook out the wine for about 3 minutes, then cover the vegetables with water and simmer for 40 minutes.

                5- Remove bay leaf and blend mixture together until you see a smooth consistency.

Taste for salt.

Roasted pumpkin seeds for serving.