Simon Pearce Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large butternut squash--peeled, seeded, and cut into 1 inch pieces
1 large onion--peeled and cut into 1 inch pieces
8 c. water, lightly salted
8 oz. unsalted butter, softened
1 c. heavy cream
1 c. apple cider
½ c. Vermont maple syrup
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
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Directions: |
Directions:Combine squash, onion, and water in a large pot. Place over medium high heat and bring to a boil. Reduce heat and simmer until vegetables are just tender. Drain.
Place squash and onion in the bowl of a food processor and process until smooth. Add the remaining ingredients and process. If all liquids won't fit into bowl, transfer to a larger container and stir by hand or use an immersion blender to achieve smooth texture.
Heat and serve. |
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Personal
Notes: |
Personal
Notes: A quick look at the ingredients will tell you this is not diet food! Andy and I had one of the best vacations ever leaf-peeping in Vermont a few years ago. We visited the Simon Pearce glassworks in Quechee, watched the glassblowers at work, and ate in the wonderful restaurant there. This soup was on the menu, and I was amazed to find when I did a search on the company website later that this recipe, along with a few others, was shared there. They've since taken it down--but I got it! It's not something I'd serve every day--but once a year, absolutely! It IS sweet--almost dessert like, so dial back on the maple syrup if that doesn't appeal to you. Make it and enjoy it--and better yet, visit Simon Pearce and enjoy theirs!!
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