Butternut Soup Print Email

5 pearl onions, chopped
1/2 onion, chopped
1 Tbs. chopped garlic
1 leek, white part only, chopped
2/3 cup extra virgin olive oil
1/2 carrot diced
1 celery heart, diced
3.5 pounds Tony’s Large or small cubed butternut squash
3 quarts (12 cups) chicken broth
Kosher salt and pepper
2 oz. Parmigiano Reggiano, shaved
8 basil sprigs

Saute the onions, garlic, and leek in the olive oil for 7 minutes over medium heat, or until the onions begin to brown. Add the carrot, celery heart and the squash; sauté for 5 minutes. Pour in the broth, bring to a boil, and cook over medium heat for 45 minutes. Add the salt and pepper.

Remove 2 cups of the broth from the pot; bring to a boil in another saucepan; reduce to 1 cup. Pour the reduced broth back into the soup and puree in a blender. Garnish with the Parmigiano and basil. Serves 8