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Butternut Squash Soup

Created by Peter Clarac- Addison, TX
1st Place–Farm to Fork

Try this delicious soup recipe, perfect for any winter day!


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 butternut squash, peeled, diced medium
  • 4 oz. white wine
  • 2 pints chicken stock
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/8 teaspoon chipotle powder
  • Pinch of chili powder
  • ¼ cup leeks, fried 2 oz. sour cream, whipped (optional)


In large saucepan, heat oil, add garlic and squash. Sauté over medium heat until starting to get tender. Deglaze with white wine a few minutes to reduce. Pour in stock and allow to simmer until squash is very soft. Remove squash and puree in a food processor. Return pureed squash back into saucepot. Simmer for a few minutes, check taste and add salt, pepper, chipotle and chili powder. Garnish with fried leeks and sour cream.


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