Butternut Squash Soup II

Butternut Squash Soup II
Butternut Squash Soup II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    pounds butternut squash trimmed, seeded, and cleaned

  • 4

    cups water

  • 1

    tablespoon salt

  • 1/2

    cup diced celery

  • 1/2

    cup diced onions

  • 1/2

    cup diced green bell peppers

  • 1/4

    cup melted butter

  • 1/4

    cup white wine

  • 1

    teaspoon tarragon leaves

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground cloves

  • 4

    cups chicken stock

  • 1/4

    cup all-purpose flour

  • 1/4

    cup melted butter

  • 1/2

    cup Vermont maple syrup

  • 1/4

    cup dry sherry

Directions

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

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