Click Here for Mobile Version

www.selectregistry.com



Tailor our website to a travel experience

FIND AN INN

Inn Name

City

State/Province

Location

Price

Amenities

Click to Show Amenities List Click to Hide Amenities List

Select Recipes

Butternut Squash Soup

Print this Recipe Send this Recipe to a Friend
Ingredients
Ingredients
  • 1 medium sweet onion- chopped
  • 3 stalks celery chopped
  • 3/4 pound butter
  • 3/4 pound flour
  • 3 pounds butternut squash
  • 2 gallons chicken stock
  • heavy cream
  • salt and pepper
  • 1 each bay leaf
  • 1 pinch thyme

Preparation
Preparation
1.Cut squash in half length wise and remove seeds place meat side down on cookie sheet and roast at 350 until skin is blistered, allow squash to cool to touch and remove skin

2.Pulverize chopped onion and celery in blender

3.Cook onion and celery mixture in butter on low heat until onion clear and celery tender being careful not to allow the butter to burn

4.Stir in flour to cooked onion, celery and butter mixture to make roux

5.Add 2 gallons of chicken stock (stirring constantly to avoid lumps)

6.Add bay leaf and pinch of thyme

7.Cube roasted squash and add to soup mixture

8.Using a hand blender blend until smooth (leaving no chunks of squash)

9.Once soup comes to a boil, reduce heat and salt & pepper to taste

10.Add heavy cream to taste and texture preference