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Gallery shares recipe for Roasted Fall Squash Soup

By Robin Domeier
You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.

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  • More information

    Are you looking for a recipe from a Charlotte-area restaurant? Email your request to Please include your name, why you like the recipe, the area where you live and the restaurant’s location.

  • Gallery’s Roasted Fall Squash Soup

    4 medium-size butternut squashes

    2 medium yellow onions, sliced

    8 ounces (2 sticks) unsalted butter

    4 cups water

    1 cup heavy cream

    Salt and white pepper to taste

    8 slices applewood-smoked bacon

    1/2 cup pumpkin seeds

    1 tablespoon olive oil or pumpkin seed oil

    PEEL squash, scrape away the seeds and slice the flesh into 1/2-inch-thick pieces.

    MELT the butter in a large pot over medium heat. Add the sliced onions and sauté until onions are translucent, about 5 minutes.

    ADD the squash and sauté slowly until cooked but still firm, about 25 minutes. Some of the squash will break down and become soft.

    ADD the water. It should almost cover the squash. Bring it up to a slow simmer, stirring occasionally, and cook until all the squash is completely cooked, about 20 minutes. The mixture should be thick.

    WORKING in small batches, puree the squash/onion mixture in a blender. Place pureed mixture in a bowl until it is all pureed. Pour it back into pot and stir in the heavy cream. If it’s too thick or you want a thinner soup, add more cream or water. Reheat the soup until warm. Salt and pepper to taste.

    HEAT olive oil or pumpkin seed oil. Add pumpkin seeds and saute until lightly colored and aromatic. Season to taste with kosher salt.

    COOK bacon until crisp. Drain, cool and break into medium-size pieces.

    TOP servings of soup with bacon and toasted pumpkin seeds.

    YIELD: About 10 servings.

  • Gallery Restaurant at the Ballantyne Hotel

    Where: 10000 Ballantyne Commons Parkway.

    Contact: 704-248-4100;

Sharon Starks of Charlotte writes: “Could you please get the recipe for Roasted Fall Squash Soup from the Gallery Restaurant at Ballantyne Resort? (It’s) so creamy, with a beautiful color and a wonderful flavor.”

This recipe is just in time for the Thanksgiving table. Starks is spot-on about the color: Gallery’s soup is like autumn in a bowl. But there’s nothing dry and fall-like about the flavor. This is a very rich soup.

Some butternut squash soup recipes call for steaming or boiling the vegetable. Gallery’s recipe calls for sautéing the squash in two sticks of unsalted butter. The squash never caramelizes. Instead, it slowly absorbs most of the butter. Water is a key component of the recipe, but instead of discarding it once the squash is cooked, the water, infused with the flavor of the squash, is pureed into the soup. A cup of heavy cream adds a velvety richness and brings the flavors together.

At Gallery, the soup is garnished with toasted pumpkin seeds and chopped applewood-smoked bacon. Toasting pumpkin seeds is easy enough, but if peeling, slicing and sautéing the squash wears you out, you can buy toasted pumpkin seeds in the store.

Robin Domeier is owner of Nibbles Personal Chef.
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