Uniworld's Butternut Squash Recipe

We love this recipe for savory butternut squash soup from the award-winning chefs at Uniworld. Try it for yourself and tell us what you think!


½ pound butternut squash, split in half lengthwise and seeded
1 tablespoon butter
½ cup onion, thinly sliced
3 garlic cloves sliced
2 cups chicken broth
Salt to taste
½ teaspoon white pepper
¾ cup heavy cream
Fresh thyme leaves to garnish

Prep Time: 15m


Preheat oven to 400 °F.
Spray a 13 x 9 x 2-inch glass baking dish with vegetable oil.
Place butternut squash cut side down in prepared dish. Pierce with a knife several times.
Bake for approximately 35 minutes.
Remove from oven, scrape the butternut squash pulp into a bowl; discard the peel.
In a large saucepan, melt butter over medium-high heat.
Sauté the onion and garlic stirring constantly for approximately 3 minutes.
Add the chicken broth, roasted butternut squash pulp, salt, and pepper.
Bring to a boil then reduce heat and simmer for 30 minutes.
Add ½ cup cream, transfer to a blender and puree until smooth.
Return squash mixture to the saucepan stirring constantly over medium heat (do not boil) until heated through and serve.

Cook Time: 1hr 10m



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