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Phil’s Butternut Squash Soup

Phil's Butternut Squash Soup
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  1. 1 medium size butternut squash
  2. 2 yellow onions
  3. 1 or more Tierra chipotles
  4. 4 large garlic cloves (leave whole)
  5. Chicken broth to cover cubed squash
  6. 1 cup half and half
  7. 1 teaspoon curry powder
  8. 1 teaspoon ground cumin
  9. Juice of 1 lemon
  10. Salt and pepper to taste
Optional Gremolata
  1. Peel from one lemon, finely chopped
  2. 1/2 cup finely chopped walnuts
  3. 1/2 cup finely chopped parsley
  4. 2 cloves of garlic, pressed
  1. Peel and chop squash and onions into 2-inch chunks. Place squash, onion, chipotles and whole garlic cloves into a large pot, and cover with broth. Bring to a boil, simmer until the vegetables are tender, and puree. (For a milder soup, remove chipotles before blending.) Add the lemon juice, curry, and cumin. Reheat slowly and add the half and half to taste. For the gremolata, combine the ingredients and allow to set for 15-30 minutes. Sprinkle the gremolata on top of the soup as a zesty garnish.
  1. Thanks to the folks at Tierra Vegetables for the yummy recipe! Visit them at:
Newcastle Produce