Butternut Squash Soup Holiday Recipe

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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