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Biaggi’s Ristorante Italiano Butternut Squash and Apple Soup Recipe
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Biaggi’s Ristorante Italiano Butternut Squash & Apple Soup Recipe

Make our Biaggi’s Ristorante Italiano Butternut Squash & Apple Soup Recipe at home. With our Secret Restaurant Recipe your Butternut Squash & Apple Soup will taste just like Biaggi’s Ristorante Italiano.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course, Soup
Cuisine: Italian
Keyword: Biaggi’s Ristorante Italiano
Yield: 8 Servings

Ingredients

  • 2 cups Butternut Squash peeled, seeded and roughly chopped
  • 9 tablespoons Unsalted Butter
  • 1/2 tablespoon crushed or minced Garlic
  • 1 cup Spanish Onions chopped
  • 1/2 cup Carrots chopped
  • 1 cup Green Apples peeled and chopped
  • 8 cups Water
  • 1/4 cup Vegetable Stock
  • 2 cups Heavy Cream
  • 1/2 cup unbleached Flour
  • 1 tablespoon Salt and freshly ground Black Pepper to taste
  • 1 tablespoon Cinnamon
  • 1/2 tablespoon Nutmeg
  • 1 tablespoon Light Brown Sugar
  • 1/2 cup chopped toasted Walnuts

Instructions

  • Preheat oven to 400°F.
  • Place squash on a sheet pan. Place in preheated oven and roast for 20 minutes.
  • Place 1 tablespoon of butter into a large stock pot. Place pot over medium heat and melt butter.
  • When butter is hot, add garlic, onions, carrots, squash and apples. Sauté until the onions are translucent.
  • Add water and vegetable stock. Bring to a boil. Reduce heat and continue to simmer until the squash is soft.
  • Purée mixture until smooth using an immersion or counter top blender (place back in stock pot after blending).
  • Add the heavy cream. Return to a boil. Reduce heat and allow to simmer.
  • Add all remaining butter to small sauce pan. Place over medium heat and melt the butter.
  • Slowly add flour, whisking continuously, until it begins to turn brown.
  • Add flour mixture (a "roux") to the soup. Return to a boil. Reduce heat to simmer.
  • Add the salt, pepper, cinnamon, nutmeg and brown sugar.
  • Taste. Add more salt and pepper or other spices, to taste, if needed.
  • Serve hot in individual bowls, garnished with walnuts.

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