Butternut Squash Soup

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

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

Ingredients

  • 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)

Directions

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.

Enjoy!

More State Fair Recipes

The State Fair loves to showcase Creative Arts competitors and their creations in our Cookbook and our new recipe blog on bigtex.com. Enter your favorite recipe in one of our Creative Arts competitions for your chance to be in the spotlight!

Creative Arts Competitions

Check Also

Black Eye Pea Recipes for New Year Luck

Howdy Everyone! From our State Fair of Texas family to yours, we hope y’all had …