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Butternut Squash Soup

Butternut squash soup


1 2lb butternut squash

2 cups chicken broth

1 cup half and half

Pinch of nutmeg

Creme fraiche

Chives (optional)



Cut squash in half and rub with olive oil. Place cut side down on a sheet pan and roast in the oven for 45 minutes at 375 degrees.

When done, scoop the squash out of the skin and place in a blender with the nutmeg and 1 1/2 cups of broth. Puree until smooth.

Place in a sauce pan and add half and half and broth until you have reached your desired consistency. Season with salt to taste.

Place in bowls and garnish with a dollop of creme fraiche (or sour cream) and minced chives.


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