Butternut Squash Soup 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.