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Food for Thought: Butternut Squash Soup

By Courtesy of Oak Ridge Hotel & Conference Center (Chaska, MN)


As winter approaches, few things are more comforting than a piping hot bowl of soup. Oak Ridge Hotel & Conference Center knows that all too well, since the venue is based in Minnesota where the temps can dip into single digits (or colder) during the season. To warm guests up, they serve this hearty butternut squash soup, made with kitchen staples and a dash of fresh herbs.

10 lbs. butternut squash
½ cup honey
1.5 gal chicken stock
3 shallots, thinly sliced
1 cup butter
1 cup flour
3 rosemary sprigs
Salt & pepper, to taste

To prepare:
1. Cut squash in half, clean out, and smear with honey.
2. Roast squash in oven at 350 degrees for one hour, until soft.
3. In pot, melt butter, add sliced shallots, and sauté until tender.
4. Add flour to pot and stir continuously.
5. Add 1/3 of the stock and keep stirring.
6. Add cooked squash, the remaining 2/3 of the stock, and rosemary sprigs. Simmer for 45 minutes.
7. Add salt and pepper to taste.
8. Remove rosemary, pour mixture in blender, and puree.
9. Return mixture to a pot over heat, and add rosemary back in.
10. Simmer for 15 minutes.
11. Season to taste.

Makes 2 gallons.

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Oak Ridge Hotel & Conference Center
Chaska, MN
(952) 368.1470