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Soup-Butternut Squash with Maple Cream Recipe

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This recipe for Soup-Butternut Squash with Maple Cream is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Butternut Soup

Ingredients:  
Ingredients:  
2½ lg Butternut squash
2½ llg Yellow onions, julienned
⅛ cup Olive oil
1 tbsp Chopped garlic
1½ cup Chardonnay
6 c Chicken stock
2 Russet potatoes, peeled and diced
2 Bay leaves
Bunch Thyme
½ tbsp Black peppercorns
1-2 cups Cream
¼ cup Butter
Directions:
Directions:
Cut the butternut squash in half, scoop out the seeds, season with salt, pepper and olive oil. Roast cut-side down on a sheet pan in a 350° oven until very soft. Sauté the onions in a 2-gallon pot with the olive oil until soft and add the garlic. Sauté for 3 more minutes and deglaze with the wine. Scoop out the pulp from the squash and add to the pot. Add the chicken stock and potatoes, and tie up the bay leaves, thyme and peppercorns in a sachet bag, add to the pot. Cook for approximately 45 minutes and strain off some of the liquid. Purée and add reserved liquid back as necessary. Finish the soup with the cream and butter, ensuring that it is the proper consistency.
Garnish with spiced maple cream and toasted hazelnuts.
 

Maple Cream
Ingredients:  
Ingredients:  
½ cup Sour cream
¼ cup Cream
1 tsp Cinnamon
¼ tsp Grated nutmeg
Pinch Ground cloves
¼ cup Maple syrup
Directions:
Directions:
Mix all ingredients together. Adjust for sweetness.

 

 

 

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