Restaurant Eugene

2277 Peachtree Road, Atlanta, GA 30309

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6 Servings


2 Large Butternut Squash
1 Small Yellow Onion, chopped
1 qt Chicken Stock
2 T Olive Oil
2 T Butter
1 c Heavy Cream
To Taste Salt


  • Slice squash in half lengthwise, remove seeds and then place on an oiled sheet pan.
  • Add half an inch of water to prevent scorching.
  • Place in a 350 degrees oven until tender, about 35 minutes.
  • Remove flesh and reserve.
  • Saute the onion in butter until translucent.
  • Add reserved squash, chicken stock and salt.
  • Bring to a boiland simmer for 15 minutes.
  • Place small batches in blender and puree until smooth.
  • Strain into sauce pan, return to boil, add heavy cream and season to taste.
  • Garnish with crème fraiche, truffle oil and chive.

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