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Butternut Squash Soup with Vanilla Bean
SUBMITTED BY: Unknown
2 butternut squash, halved & seeded
½ Gallon Chicken Stock or Broth
2 Ea medium onions-sweet or yellow
¼ Vanilla Bean-seeds only
1 tsp fresh thyme
1 cup white wine
1 bay leaf
Salt and Pepper to Taste
2 cups cream or ½ & ½
2 Cups Polenta—white or yellow
4 Cups Chicken Stock
1 Cup Milk
1 tsp minced garlic
Salt and Pepper
Olive Oil for greasing pan
Roast butternut cut-side down on a sheet tray at 400 deg. for 30-40 minutes or until nice and soft. Let cool.
In a soup pot caramelize onions, deglaze with wine add thyme and bay—reduce to almost dry, add your stock and cooked squash, simmer until all are soft—add cream.
Blend, strain and add vanilla bean—stir and serve.
Heat milk and stock together, bring to a simmer, whisk in polenta and garlic-season.
Cook for 8-10 minutes on medium stirring often.
Pour onto a greased pan and cool
Dice hardened polenta and fry in 350 degree oil for 2-3 minutes
Makes 1 gallon.