Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


 Special Event & Wine Dinner Reservations

  Contact The Chef

  Visit our restaurants:

Brandywine Prime Seafood & Chops @ Chadds Ford Inn
Rtes 1 & 100 - Chadds Ford, PA
Tonic Bar And Grille
111 W 11th Street - Wilmington
Piccolina Toscana
14th & DuPont St - Trolley Square

Toscana To Go
14th & DuPont St - Trolley Square

Gift Certificates


Check your card balance

Please click here to purchase Piccolina Toscana gift certificates



Event Schedule

No events this week.


View the entire March schedule.


Chef Dan shares his favorite recipes!

Butternut Squash Soup
Mushroom Festival
An hors d'oeuvres party
Pizza dough
View all recipes
   

 

 



Email List

 

copyright ©2010 BigChefGuy.com / Dan Butler
Butternut Squash Soup
Yield 8 cups (appetizer for about 10)
Ingredients:
  • 4 ea butternut squash
  • 2 ea granny smith apples (peeled and cored)
  • ½ yellow onion
  • ¼ c blended oil
  • ¼ honey
  • ¼ maple syrup
  • 1 tsp vanilla
  • 4 tsp crème fraiche + sour cream
  • 1 tsp curry powder
  • ½ heavy cream
  • salt and pepper
  • pumpkin seed oil
Roast the squash at about 350 for about 45 minutes. The flesh will be soft and nicely browned. Once cooled sufficiently, scoop the flesh out and dice. Discard the skin.
Chop the apple and onion. Heat the oil and “sweat” (sauté without coloring) until soft. Cover with water and simmer for 35 minutes. Puree in a blender or with a stick blender.
Garnish with a few drops pumpkin seed oil and some candied pecans.

View all recipes.