Email to Booper      

Recipe Categories: booper's HOME PAGE4-Kids Alcohol AltonBrown APPETIZERS BakedGifts BakeSale BBQ BEEF BIRTHDAYPARTIES BREAD BreadMachine BREAKFAST BURGERS CAKESandPIES CANDY Canning CARB_FRIENDLY CASSEROLES Cheesecake COOKIES Cookingfor2 CraftyCooking CROCKPOT DESSERTS DIABETIC DogTreatRecipes EGGS ETHNIC FISHandSEAFOOD Frosting FRUIT GBSRecipes Holiday-TGiving HolidayRecipes HomemadeMixes IceCream JAMSandJELLIES LowCarb LOWFAT MAINMEAL MARINADES MEATS OldFamilyRecipes PartyPleasers PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SummerDesserts SummerDishes VEGETABLES WLSRecipes

Butternut Squash Soup

Recipe Link: http://www.bbonline.com/vt/brasslntrn/recipe1.html

List of Ingredients




2 lbs. Butternut squash, trimmed, seeded, and cleaned
4 cups water
1 tablespoon salt
1/2 cup diced celery
1/2 cup diced onions
1/2 cup diced green bell peppers
1/4 cup melted butter
1/4 cup white wine
1 teaspoon tarragon leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 cups chicken stock
1/4 cup all-purpose flour
1/4 cup melted butter
1/2 cup Vermont maple syrup
1/4 cup dry sherry

Recipe



Add squash to a large pot with salted water, and cook until soft (approximately 40 minutes). Strain out the squash, reserving 2 cups of liquid and discarding the rest. In the large pot, sauté the diced vegetables in ¼ cup butter and wine for 5 minutes. Add the herbs and spices. Add the chicken stock and 1 cup of reserved liquid. Bring to a boil, then thicken with a roux made by mixing the flour with ¼ cup melted butter.

Puree the cooked squash in a blender or food processor with the remaining 1 cup of reserved liquid. Add to the pot and cook on low heat for 5 minutes, stirring often. Add the syrup and sherry. Mix well and serve.
Serves 12-16.