Wednesday, November 7, 2007

Butternut Squash Soup: Guest Blogger, Pinzimini Restaurant

With the busy holiday season upon us, local restaurant Pinzimini offers seasonal specialties to inspire you to recharge. Located in The Westin Arlington Gateway, Pinzimini will entice your taste buds with menu selections such as their seasonal Butternut Squash Soup or specialty Falling Leaf Martini, helping you to feel refreshed and rejuvenated.

The chefs at Pinzimini encourages you to “wow” your guests this holiday season by offering their recipe for their Butternut Squash Soup.

Butternut Squash Soup

Ingredients :
1 lb. butternut squash
8 oz. carrot
8 oz. onion
8 oz. celery
1 clove of garlic
2 quarts chicken or vegetable stock
2 cups heavy cream
½ tsp cinnamon
⅓ cup honey
½ cup butter
⅓ cup pomace oil
Salt and pepper to taste

Peel the butternut squash and cut into wedges.
Toss squash with pomace oil.
Roast at 350ºF until light golden and tender.

In a soup pot, sauté garlic clove, 8 oz. carrot, 8 oz. celery and 8 oz. onion with ½ cup butter.
Add the roasted butternut squash.
Add 2 quarts of chicken/vegetable stock.
Simmer for about 10 minutes.
Add 2 cups of heavy cream.
Simmer for 5 minutes.
Add ½ tsp. cinnamon, ⅓ cup honey, and salt & pepper.

Blend all ingredients using a hand mixer. Add additional seasoning as needed.

Pinzimini will be featuring a special three and four course menu on Thanksgiving Day for both lunch and dinner. The menu will include seasonally-inspired dishes to start the holiday season off on the right foot. For Pinzimini dining reservations, please call 703.537.4200, or visit