MENU
 
 
 
 

  • Butternut Squash Soup Ii

    0 votes
    Butternut Squash Soup Ii
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lb butternut squash trimmed, seeded, and cleaned
    • 4 c. water
    • 1 Tbsp. salt
    • 1/2 c. diced celery
    • 1/2 c. diced onions
    • 1/2 c. diced green bell peppers
    • 1/4 c. melted butter
    • 1/4 c. white wine
    • 1 tsp tarragon leaves
    • 1/2 tsp grnd cinnamon
    • 1/2 tsp grnd nutmeg
    • 1/4 tsp grnd cloves
    • 4 c. chicken stock
    • 1/4 c. all-purpose flour
    • 1/4 c. melted butter
    • 1/2 c. Vermont maple syrup
    • 1/4 c. dry sherry

    Directions

    1. Add in squash to a large pot with salted water, and cook till soft (approximately 40 min). Strain out the squash, reserving 2 c. of liquid and discarding the rest.
    2. In the large pot, saute/fry the diced vegetables in 1/4 c. butter and wine for 5 min. Add in the herbs and spices. Add in the chicken stock and 1 c. of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with 1/4 c. melted butter.
    3. Puree the cooked squash in a blender or possibly food processor with the remaining 1 c. of reserved liquid. Add in to the pot and cook on low heat for 5 min, stirring often. Add in the syrup and sherry. Mix well and serve.
    4. This recipe yields 12 to 16 servings.

    Similar Recipes

    Leave a review or comment