With fall around the corner, here a great recipe for Butternut Squash Soup! #harvestlocalfoods #localorganic #deliveringthefreshest Butternut Squash Soup Ingredients: • Gingerroot, minced—1 tablespoon • White wine—12 fluid ounces • Vegetable oil—1 ounce • Onions—6 ounces • Celery, medium dice—6 ounces • Garlic, minced—3 cloves • Butternut Squash, roasted—2 pounds • Chicken Stock—3 quarts • Heavy Cream—8 ounces • Salt, to taste • Pepper, to taste Method: 1. Heat the ginger and wine until simmer. Remove from heat and allow to steep at room temperature. Strain, and reserve liquid. 2. Heat oil; sweat onion, celery and garlic until translucent. 3. Roast Squash: Cut in half length-wise. Season lightly with salt and pepper and oil. Roast skin side down at 350 degrees for approx. 45 minutes, or until tender. Remove skin, and dice. 4. Add squash to onion, celery and garlic mixture in step 2. 5. Immediately add reserved wine and chicken stock. 6. Simmer until vegetables are soft; approx. 1 hour. 7. Puree mixture, and strain if necessary. 8. Add cream. Return to stovetop and keep it under a simmer for approx. 45 minutes, while adjusting seasoning with salt and pepper. 9. Enjoy!!!
Posted on: Sun, 01 Sep 2013 13:52:07 +0000
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