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Saturday, April 13, 2024

Butternut Squash Soup with Toasted Pistachios and Bacon

While it may officially be pumpkin spice season, it’s also that time of year where the menus of your favorite restaurants begin to incorporate that other of most famous fall ingredients — butternut squash. Chef Aris Cabrera uses the delightfully sweet, nutty winter gourd in various preparations at The Grill at Quail Creek in Green Valley, Arizona.

1 butternut squash peeled and diced
2 russet potatoes, peeled and chopped
2 Granny Smith apples, peeled and chopped
2 medium yellow onions, diced
3 quarts chicken broth
4 celery stalks, diced
1⁄4 cup fresh thyme leaves
4 garlic cloves, minced
3 cups heavy cream

Toasted pistachios
Diced cooked bacon
Crème fraiche – optional


Add all ingredients to a pot except heavy cream and boil until the potatoes are tender. Once tender, blend until you reach a silky consistency and then add the heavy cream. Blend again until the cream is incorporated and then season with salt and pepper.

Garnish with toasted pistachios, bacon, and crème fraiche, if desired.

Courtesy of The Grill at Quail Creek.

Find more delicious recipes in our Savor section.


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