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Home Nothing Specific Pot Roast In The Crockpot With Beef Broth

Butternut Squash Soup Recipe

Ingredients

How to make it

  • Soup: Peel butternuts and cut into 2 inch pieces.
  • Chop celery, onions and leek.
  • Saute in large pot.
  • When hot, saute all vegetables including squash for at least 10 minutes.
  • Stir vegetables while adding chicken broth or base.
  • Add maple syrup, cinnamon, sage & cloves.
  • Cook for about 45 minutes on low heat till squash and vegetables are soft.
  • While soup is reducing, put melted butter in a saute pan and slowly add flout until it becomes a thick past ( called Toux).
  • Stir with a whisk to keep from burning.
  • Add the Rouz slowly to the soup, as much as needed to give consistency.
  • Let it coo with the soup for 8 - 10 minutes.
  • Using a hand held mixer, blend soup.
  • Add cream last.
  • Salt & pepper to taste.
  • Strain (I don't) and serve soup with the chutney.
  • Chutney Base
  • Using a saute pan, cook water and sugar until it becomes like carmel.
  • Add brandy, chopped shallots and vinegar.
  • Add diced apples and pears.
  • Cook for 20 minutes, until apples and pears are soft.
  • Add cinnamon sticks.
  • Cool and add the jar of chutney to the base. (optional)

People Who Like This Dish 1
Reviews & Comments 2

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  • hayoot99 16 years ago
    wow!this is quiet an effort! that I am sure this is worth it.with all these colourful ingredients?...I am definetely trying this today,!thanks
    Was this review helpful? Yes Flag
  • krumkake 17 years ago
    Yes, that definitely looks like it takes a bit of effort, but I can just IMAGINE how good this is - wonderful ingredients...great flavors. This will be a new soup for me to try this fall. Thank you so much for sharing this!
    Was this review helpful? Yes Flag

The Cook

flowerfarmer Valencia, PA

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