Butternut Squash Soup from Richmond Hill Inn

Ingredients

• ¼ cup fresh thyme
• 1 quart leeks – cleaned and sliced
• 2 quart yellow – onion and sliced
• 1 quart green apple – peeled and diced
• ½ quart carrots – peeled and sliced
• 4 quart Butternut – peeled and diced
• 1/2 cup honey
• 1 cup apple cider vinegar
• 1 cup apple juice
• ¼ cup ginger – peeled and minced
• Salt to taste
• 3 quart water

Preparation

• Sweat vegetables and caramelize slightly. Sweating is the process of simmering over low heat in butter, covered, without browning.
• Add remaining ingredients and simmer until tender.
• Puree until smooth and adjust consistency and or seasoning.

This recipe makes approximately 1 ¼ gallons soup.

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