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Recipes Fresh From The Farm

Roasted Butternut Squash Soup

John Ash - From Earth to the Table

Another of John Ash's spectacular recipes. Be sure to check out the wonderful recipes in his cookbook ... "Earth To Table"

  • 3 T. unsalted butter
  • 3 C. chopped yellow onions
  • 3 C. roasted Butternut squash
  • 6 C. chicken or vegetable stock
  • 1-1/2 t. Curry Powder (see note below)*
  • 1/4 t. freshly grated nutmeg
  • 1 T. honey
  • 1 C. Half-&-Half
  • 3 T. dry sherry

Cut squash in half. Take out seeds and lightly paint with olive oil or melted butter. Roast, cut side up, at 400 degrees for 40-45 minutes, or until flesh is soft or lightly caramelized.

In a large saute pan, melt the butter and saute the onions until very soft, but not brown. Transfer to a food processor and process, in batches if necessary, the onions and roasted squash. In a large saucepan, whisk together the onion-squash puree, stock, curry powder, nutmeg, and honey. Bring to a simmer and cook for 10-15 minutes, stirring occasionally. Stir in the Half-&-Half and sherry. Season to taste with salt and pepper.

  • John Ash recommends topping with Toasted Pepitas, chives, his Madran Curry Powder, and a drizzle of Lime Creme Fraiche. See this and all of his fabulous recipes in his “Earth To Table” cookbook.