Roasted Butternut Squash Soup


  • 2 1/2 pound Butternut squash, 3 cups cooked
  • 1 T + 1/4 C + The Olive Grove’s Mushroom & Sage Olive Oil extra for brushing
  • 1 T Butter, unsalted
  • 1 Yellow onion, medium, chopped
  • 1/2 t Kosher salt, plus more to taste
  • Fresh ground black pepper to taste
  • 3 T Brandy or Calvados
  • 2-14oz cans Chicken broth
  • 3/4 C Evaporated milk
  • Pinch Nutmeg


Preheat oven to 375 degrees. Cut the squash in half, lengthwise. Brush the flesh with olive oil, and place down on a roasting pan. Check the squash after 35 to 45 minutes, it could take an hour. When the squash is very soft and yields to the touch, remove and let cool enough to handle, about 20 minutes.

Add 1 T olive oil and butter to a medium skillet over medium heat. Add the onion and cook until soft and translucent, about 10 minutes, stirring frequently. Sprinkle with salt and pepper. Add the Brandy and cook until the liquid evaporates. Remove from heat.

Once the squash has cooled, remove the seeds, and scoop out the flesh, discarding the skin. Place in a small bowl. You will need 3 cups of squash. Combine half the cooked squash, half the onion, half of the chicken broth, and half of the evaporated milk in a blender and blend until smooth. Pour back into a medium pot. Repeat, blending the second half of the squash, onion, chicken broth, and evaporated milk.

Once blended, pour into the pot with the first batch. Season with kosher salt, pepper and nutmeg to taste. Stir in 1/4 C olive oil. Bring to a simmer over medium-low heat long enough to heat through, about 5 minutes.

Makes about 6 cups. Serves 4 hungry people.