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Butternut Squash Soup
This soup is a favorite at Warner Hall during the fall and winter months. It is rich and full of flavor without the addition of heavy cream. Curl up by the fire for the ultimate bowl of comfort on a cold winter night.
Recipe courtesy of Inn at Warner Hall
Ingredients
- 2 medium Butternut Squash peeled & cubed
- 2 each Yellow Onions, peeled & chopped
- 6 each Whole Garlic Cloves, peeled
- ¼ cup Brown Sugar
- ½ cup Honey
- 4-6 sprigs Lavender
- 4-6 sprigs Rosemary
- 1.5 Quart Chicken Stock-or-Water
- 2 Cups White Wine
Preparation
Sautee onions & garlic in a little olive oil until tender, do not caramelize
Add white wine & reduce
Add the butternut squash
Add enough stock or water to come up to 1 inch under the squash
Tie the lavender & rosemary together with a string
Add the brown sugar, honey, lavender & rosemary
Simmer until squash is tender
Remove the lavender & rosemary and puree
Pass the soup through a fine strainer
Season with salt, pepper & a little Balsamic Vinegar
Add white wine & reduce
Add the butternut squash
Add enough stock or water to come up to 1 inch under the squash
Tie the lavender & rosemary together with a string
Add the brown sugar, honey, lavender & rosemary
Simmer until squash is tender
Remove the lavender & rosemary and puree
Pass the soup through a fine strainer
Season with salt, pepper & a little Balsamic Vinegar
