Butternut Squash Soup

Recipe by Barcelona's Executive Chef Jacob Hough
Photo by Stephen Takacs


3 pounds butternut squash (seeded and diced)
2 tablespoon blended oil
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 cups brown sugar
2 cups heavy cream
2 cups water


1. Preheat oven to 400 degrees.

2. In a roasting pan add the butternut squash, oil, cinnamon, nutmeg and brown sugar.

3. Toss together. Cover with foil. Cook for one hour or until butternut squash is tender.

4. Add rest of ingredients and puree.  

The butternut squash comes from the Heimlich Family Farm. It is a small farm located in Waldo, Ohio, owned by Dawn and Carrol Heimlich, who just happen to be the parents of Scott Heimlich, owner of Barcelona Restaurant.