Skip Davis Recipe

Butternut Squash Soup

By Skip Davis Grandpaskip

Recipe Rating:
 1 Rating
4 to 5 soup bowls
Prep Time:
Cook Time:

Skip's Story

This recipe is the one served at Panera Bread Company.

Source: Panera Bread Company


1 small
butternut squash, chopped
6-1/3 c
chicken stock (50.4 ounces)
2 Tbsp
unsalted butter
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1 small
1 Tbsp
fresh rosemary (1 teaspoon dried)
1-1/4 c
heavy cream
1 tsp
1/2 tsp
white pepper
1/2 c
chopped walnuts (optional)
4 to 5 dash(es)
hot pepper sauce

Directions Step-By-Step

Melt butter over moderate heat in large saucepan. Add the onion and rosemary and cook until soft. (approximately 5 minutes).
Add chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce. Reduce heat and cover. Simmer for approximately 2 hours or until squash is tender.
Use blender to puree the hot soup.
Toast walnuts to use for garnish, if using
Serve steaming hot with a swirl of sour cream.

Source: Panera Bread Company

About this Recipe

Course/Dish: Cream Soups
Other Tags: For Kids, Healthy